December 10th, 2018
These delicious little crackers are terrifically cheesy, spicy and tender. If you don’t plan to bake the crackers all at once, just wrap the logs of dough tightly in plastic wrap, then place in a resealable plastic bag or a freezer-safe container and freeze. The dough will keep for several months and only needs to thaw slightly before slicing and baking.
1/2 cup (1 stick) cold unsalted butter
1 cup loosely packed shredded sharp or extra-sharp cheddar cheese
1/2 teaspoon coarse sea salt
1/4 teaspoon crushed red chile flakes
1/8 teaspoon ground white pepper
1/8 teaspoon grated nutmeg
1 cup whole wheat pastry flour
Scant 1/4 cup fine yellow cornmeal
1/8 teaspoon cayenne pepper
Combine butter, cheese, salt, chile flakes, cayenne, white pepper and nutmeg in a food processor and pulse until pea-size balls form. Add flour and cornmeal and pulse to combine; the mixture will look very dry for a few seconds. Continue to pulse until a rough ball forms.
Turn dough out onto a work surface (do not flour the surface) and gently knead until you can form a disk. Divide dough into 4 equal pieces and roll each into a log. The diameter of the logs will equal the diameter of the finished crackers; you can make tiny 1/2-inch crackers or larger 1-inch size. Gently dust logs with a little flour and cornmeal. Place on a plate, cover and refrigerate for 1 hour.
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Remove 1 log at a time from the refrigerator and slice into 1/4-inch-thick rounds. Place about 3/4 inch apart on the prepared baking sheet. Bake until just golden and firm to the touch (do not let them brown), about 15 minutes. Bake in batches if you plan on using all the dough at once.
Cool crackers completely and then serve, or store in an airtight container for up to 4 days.
Per Serving: Serving size: 3 tiny crackers, 50 calories (35 from fat), 4g total fat, 2.5g saturated fat, 10mg cholesterol, 50mg sodium, 4g carbohydrates (1g dietary fiber, 0g sugar), 1g protein.