Jalapeño Cheddar Crackers

Jalapeno Cheddar Crackers | Pinky's Pantry
I saw Ina Garten make these crackers on Food TV and they looked so good that I just had to try them. I decided to make them for our next movie night. They were sort of a cross between a cracker and a savory shortbread. Delicious with a chilled glass of crisp, white wine. I think they’ll also make a great accompaniment to the cocktails at our next cocktail party. Yummm….. Definitely a keeper!

JALAPEÑO CHEDDAR CRACKERS

  • 2 cups all-­purpose flour
  • 1 tsp. kosher salt
  • ⅛ tsp. baking powder
  • 1¾ sticks cold unsalted butter, diced into 1/2-­inch cubes
  • 5 ozs. extra ­sharp white Cheddar cheese, grated
  • 1 Tbsp. minced and seeded jalapeño pepper
  • ¼ tsp. chipotle chili powder
  • 3 Tbsp. ice water
  • 1 egg beaten with 1 Tbsp. milk, for egg wash
  • Fleur de sel or sea salt
  1. Place the flour, kosher salt, and baking powder in a food processor fitted with the steel blade and pulse to mix.
  2. Add the butter and pulse until the mixture resembles coarse meal.
  3. Add the cheese, jalapeño, and chipotle chili powder and pulse again.
  4. Add the ice water all at once and continue pulsing until the mixture begins to form a ball.
  5. Dump the dough onto a floured board, gather and press it into a ball, then roll it into a 14­-inch log.
  6. Wrap in plastic wrap and refrigerate for at least 1 hour.
  7. When ready to bake, preheat oven to 400°F and line a sheet pan with parchment paper.
  8. Cut the dough in 3/8-­inch ­thick slices.
  9. Place the crackers on the prepared sheet pan, brush tops with egg wash, and sprinkle lightly with fleur de sel.
  10. Bake for 12 to 15 minutes or until golden brown.
  11. Serve slightly warm or at room temperature.
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