Chipotle Cheddar Crackers | Recipes

Chipotle Cheddar Crackers from Barefoot Contessa. In the bowl of an electric mixer fitted with the paddle attachment, place the butter, Cheddar, all of the flour, the chipotle powder, and 1 teaspoon kosher salt. Add 1½ tablespoons water and mix on low speed to combine the ingredients. Turn the mixer to medium and beat for 30 seconds, until the ingredients come together in big clumps. Transfer the dough to a lightly floured cutting board and roll it into a log 12 inches long by 1½ inches wide. Wrap in plastic and refrigerate for at least one hour. (You can refrigerate the dough for several days or freeze it for up to 4 months.) When ready to bake, preheat the oven to 350 degrees. Line two sheet pans with parchment paper. Slice the dough ½ inch thick and place the rounds 1 inch apart on the parchment paper. Sprinkle with sea salt and bake for 15 to 17 minutes, until golden brown. Cool on the sheet pans or a baking rack and serve at room temperature.

📝 Ingredients

• ¼ pound (1 stick) unsalted butter, at room temperature ½ pound aged Cheddar, such as Grafton 2-year, grated 1 cup plus 2 tablespoons all-purpose flour ½ teaspoon ground chipotle powder Kosher salt Flaked sea salt, such as Maldon

👨‍🍳 Instructions

1. 1In the bowl of an electric mixer fitted with the paddle attachment, place the butter, Cheddar, all of the flour, the chipotle powder, and 1 teaspoon kosher salt. Add 1½ tablespoons water and mix on low speed to combine the ingredients. Turn the mixer to medium and beat for 30 seconds, until the ingredients come together in big clumps.
2. 2Transfer the dough to a lightly floured cutting board and roll it into a log 12 inches long by 1½ inches wide. Wrap in plastic and refrigerate for at least one hour. (You can refrigerate the dough for several days or freeze it for up to 4 months.)
3. 3When ready to bake, preheat the oven to 350 degrees.
4. 4Line two sheet pans with parchment paper. Slice the dough ½ inch thick and place the rounds 1 inch apart on the parchment paper. Sprinkle with sea salt and bake for 15 to 17 minutes, until golden brown. Cool on the sheet pans or a baking rack and serve at room temperature.