Most people don’t think to make their own crackers. If you haven’t tried it before, you should. The process is fairly simple, and the results are so much better than store bought. I combined extra sharp white cheddar cheese with ground pecans to get a cracker with a bold flavor.
The dough is rolled out and cut into shapes. I used a 2.5 inch flower cookie cutter. You can use a different shape, but the cutter should be at least 2 inches. Otherwise, you can simply cut the dough into squares. The crackers are sprinkled with fleur de sel before heading into the oven.
The crackers bake until crisp and golden brown. These crackers are great on their own, but could also be served as an accompaniment to dips and spreads.
Cheddar pecan flowersMakes about 2 dozen
Adapted from the Martha Stewart Living Cookbook
½ cup all purpose flour, plus more for dusting
¾ cup pecans, toasted and finely ground
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground chipotle pepper
2 tablespoons cold unsalted butter, cut into pieces
2 tablespoons cold water
4 ounces sharp cheddar cheese, grated
fleur de sel for sprinkling
Preheat the oven to 350 degrees F. In the bowl of a food processor, pulse the flour, pecans, kosher salt, black pepper and chipotle powder. Add the butter, pulse until the mixture resembles coarse meal. Add the cheese, pulse until the cheese is thoroughly incorporated into the mixture. With the machine running, gradually add 2 tablespoons of cold water; process until the dough comes together.
Gather the dough into a ball, dust with flour. Put the dough on a plate and cover; refrigerate for at least 30 minutes. Transfer the dough to a floured surface. Roll the dough to ¼ inch thickness. Cut the dough into shapes using the cookie cutter. Place the crackers onto a baking sheet lined with a silpat. Sprinkle a little fleur de sel over the tops of the crackers; lightly press the salt into the dough.
Bake for 17-20 minutes, until the centers are firm and the crackers are lightly browned. Transfer to a rack to cool.
Label: baking
