Spicy Cheddar Cheese Crackers These crackers are incredibly easy to make and OH SO YUMMY! This recipe yields a lot of crackers so I would recommend you freeze half of the dough for future use. Simply thaw in the refrigerator before using. I made tiny little stars to sprinkle on top of soup (similar to goldfish crackers but a million times better…) and larger crackers to snack on.
Ingredients • 4 tablespoons (½ stick) unsalted butter, at room temperature • 8 ounces sharp cheddar cheese, grated • ½ teaspoon salt • ¼ teaspoon black pepper • 1 cup all-‐purpose flour • 2 tablespoons cold water • ½ teaspoon garlic powder • ¼ teaspoon chili powder • ⅛ teaspoon cayenne pepper • ¼ teaspoon smoked paprika
Directions In the bowl of an electric stand mixer fitted with a paddle attachment, beat together butter, cheese, salt and pepper until it becomes a soft ball. About 2 to 3 minutes. With the mixer on low-‐speed, slowly add flour. The mixture will become dry and crumbly. Scrape down the sides of the bowl and add the water, one tablespoon at a time. Beat until the mixture forms a ball. The dough should be moist but not wet. Knead the spices into the dough. Form a disk with the dough and wrap it in plastic wrap. Refrigerate for an hour. Preheat the oven to 375°F. On a floured work surface, roll dough to about ⅛ of an inch thick. Using a cookie cutter, cut the desired shapes for your crackers. (remember: smaller shapes will bake faster). Place the crackers on a parchment lined baking sheet. Bake for 12 to 15 minutes until golden brown and crisp. Allow to cool before serving. The crackers can be stored in an airtight container for up to three days. Yield approximately 70 crackers
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Page 1 of 2. uTry.it. 1 For more recipes, pictures and reviews, please visit http://utry.it. Spicy Italian Infinity Buns: Tang Zhong 湯種 ingredients: 3/4 cup water. 6 tablespoons bread flour. Bread Ingredients: 200 grams (about 7 ounces) of Tang Z
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Simmer for about 15 minutes. 4. Add broccoli, carrot and onion and cook over low heat until the vegetables are tender, about 15 to. 20 minutes. 5. Add salt and pepper to taste. Use a blender or hand blender and blend the soup to your desire consisten
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