Description
Ina Garten’s jalapeño cheddar crackers deliver a spicy-sharp cheese punch with crisp, buttery texture. Homemade crackers promise zesty elegance that elevates any gathering, inviting you to savor each fiery, cheesy bite.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 14 tablespoons (198 grams) cold unsalted butter, ½-inch-diced
- 5 ounces (142 grams) extra-sharp white Cheddar, grated
Spices and Seasonings:
- 1 teaspoon kosher salt
- 1/8 teaspoon baking powder
- 1 tablespoon minced seeded jalapeno pepper
- ¼ teaspoon chipotle chili powder
- Fleur de sel or sea salt
Liquid Ingredients:
- 3 tablespoons (45 milliliters) ice water
- 1 egg beaten with 1 tablespoon milk, for egg wash
Instructions
- In a food processor, combine flour, kosher salt, and baking powder, blending briefly to distribute ingredients evenly. Incorporate cold butter into the mixture, pulsing until the texture resembles rough breadcrumbs.
- Add sharp Cheddar cheese, finely chopped jalapeños, and chipotle chili powder to the processor. Pulse several times to integrate these flavor-enhancing ingredients.
- While the processor is running, gradually stream in ice-cold water until the dough begins to cohesively form a single mass. Stop processing as soon as the dough starts to come together.
- Transfer the dough onto a lightly floured surface. Gently roll and shape into a uniform 14-inch (35.5 centimeters) cylindrical log, ensuring smooth edges.
- Wrap the dough log tightly in plastic wrap, sealing both ends. Refrigerate for a minimum of 60 minutes to allow the gluten to relax and flavors to meld.
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Line a baking sheet with parchment paper for easy cleanup and even baking.
- Remove the chilled dough from the refrigerator. Using a sharp knife, slice the log into approximately 3/8-inch (1 centimeter) thick rounds.
- Arrange the cracker rounds on the prepared baking sheet, leaving slight space between each piece. Brush the surface with egg wash for a golden, glossy finish.
- Sprinkle fleur de sel over the crackers to enhance their savory profile. Bake for 12 to 15 minutes, rotating the pan halfway through to ensure uniform browning.
- Remove from the oven when crackers are golden brown and crisp. Allow to cool slightly on the baking sheet before transferring to a serving platter. Enjoy warm or at room temperature.
Notes
- Cold butter is key to achieving that perfect flaky cracker texture, so keep it straight from the fridge.
- Finely grated Cheddar ensures a smooth, even distribution of cheesy goodness throughout each cracker.
- Removing jalapeno seeds lets you control the spice level, preventing an overwhelming heat that might overpower the cheese.
- Refrigerating the dough helps it firm up, making slicing a breeze and maintaining those crisp cracker edges during baking.
- Watching the crackers closely prevents overbaking, keeping them golden and crisp instead of turning into tooth-breaking rocks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 210 kcal
- Sugar: 0.5 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 30 mg