There’s a lot of flavor in these little crackers, which are the perfect blend of flakey and cheesy. I add these to a bread basket, crumble them over salads, and float them in soup. They keep well in a sealable plastic bag, so make a double batch; you’ll find lots of ways to use them.
Recipe information
Yield
makes 24 crackers
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line 1 or 2 baking sheets with parchment paper.
Step 2
Combine the cheese, salt, black pepper, and cayenne pepper in a medium bowl and stir to combine. Add the butter. Using a hand mixer, beat the cheese mixture and butter until combined. Add the flour 1/4 cup at a time, mixing only until incorporated and the mixture holds together.
Step 3
Place tablespoon-size balls of the dough on the parchment-lined baking sheets, tapping the dough down gently with your fingertips. Bake until just beginning to brown at the edges, about 15 minutes. Let the crackers cool on the baking sheets for a few minutes, then transfer them to a serving plate.
