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
- Place the flour, kosher salt, and baking powder in a food processor fitted with the steel blade and pulse to mix.
- Add the butter and pulse until the mixture resembles coarse meal.
- Add the cheese, jalapeño, and chipotle chili powder and pulse again.
- Add the ice water all at once and continue pulsing until the mixture begins to form a ball.
- Dump the dough onto a floured board, gather and press it into a ball, then roll it into a 14-inch log.
- Wrap in plastic wrap and refrigerate for at least 1 hour.
- When ready to bake, preheat oven to 400°F and line a sheet pan with parchment paper.
- Cut the dough in 3/8-inch thick slices.
- Place the crackers on the prepared sheet pan, brush tops with egg wash, and sprinkle lightly with fleur de sel.
- Bake for 12 to 15 minutes or until golden brown.
- Serve slightly warm or at room temperature.
Pinky's Pantry 