Happy Friday! I think I’d be happier about it being Friday if I wasn’t headed to the hospital, but either way, I’m always happy for the weekend.
Today, Cassie is bringing an awesome snack recipe that I can’t wait to make. 1) It’s a Barefoot Contessa recipe and you guys know how I feel about her, and 2) it’s Jalapeno Cheddar Crackers! How can you go wrong with that?
Hi there, BranAppetit fans! I am Cassie from Bake Your Day.
In case you don’t follow my blog, let me tell you a few things about me: I’m a fan of cookies; I am a fool for sprinkles, brown sugar, white chocolate chips and guacamole (not at the same time!); I love Twitter and Instagram and I’m waaaaay too connected to my phone; I like snacks; I like snacks a lot.
So what better recipe to share with some new friends than an amazing snack recipe? I mentioned on my blog a while back about going to a soup swap. If you haven’t done this – don’t wait any longer! It was so much fun. Two of my friends hosted the party and they had some snacks, including some jalapeno-cheddar crackers.
I’m fairly sad to admit that I stood near the platter of crackers the whole time. To say that they are addictive is an understatement. Luckily, they shared with me the recipe and now I’m happy to pass it along to you.
They are so simple and more like a shortbread – a savory shortbread – than a thin and crispy cracker. They are oh-so-buttery with a perfect hint of salt, some spice and sharp cheddar.
And take it from me – you probably won’t be able to eat just one!
Jalapeño cheddar Crackers
Recipe slightly adapted from Barefoot Contessa Foolproof Recipes by Ina Garten
Yield: 30 crackers
- 2 cups all-purpose flour
- 1 tsp. kosher salt
- 1/8 tsp.baking powder
- 14 tablespoons (13/4 sticks) cold unsalted butter, 1/2-inch-diced
- 5 ounces extra-sharp white cheddar, grated (I used KerryGold Reserve Cheddar
- 2 Tbs. minced jalapeño pepper (fresh or jarred)
- 1/4 tsp. cayenne pepper
- 5 tablespoons ice water, divided
- Coarse sea salt
Combine the flour, salt and baking powder in a food processor and pulse to mix well. Add the butter and continue to pulse until the mixture resembles wet sand. Add the cheddar cheese, jalapeno and cayenne pepper and pulse again to mix.
With the food processor running, add the water and allow the processor to mix the dough until it comes together in a ball. Turn the dough out onto a floured surface and roll into a 12-14-inch log. Wrap well in plastic wrap and refrigerate for at least one hour.
Remove the dough from the fridge, preheat the oven to 400 degrees and line a large baking sheet with a silicone liner or with parchment paper.
Cut the dough into 3/8-inch thick slices and place on the prepared sheet. Brush each cracker lightly with water and then sprinkle each with salt. Bake the crackers for 12-15 minutes or until golden brown.