Saturday, February 16, 2013

Jalapeno Cheddar Crackers

This was the best sounding recipe I found in Ina Garten's Foolproof cookbook.






There are quite a few great recipes and lots of wonderful pictures in the cookbook.  I would love to make these but my food processor is a little 3 cup one and not big enough.   But when I do or maybe I will just have to use Daddy's when I am visiting.


Jalapeno Cheddar Crackers

2 c. all-purpose flour
1 tsp. kosher salt
1/8 tsp. baking powder
14 tbsp. (1 3/4) cold unsalted butter, 1/2 inch diced
5 oz. extra sharp white cheddar, grated
1 tbsp. minced seeded jalapeno pepper 
1/4 tsp. chipotle chili powder
3 tbsp. ice water
1 egg beaten with 1 tbsp. milk, for egg wash
Fleur de sel or sea salt


Place the flour, kosher salt, and baking powder in a food processor fitted with the steel blade and pulse to mix.  Add the butter and pulse until the mixture resembles coarse meal.  Add the cheddar, jalapeno, and chipotle chili powder and pulse again.  With the food processor running, add the ice water all at once.  Continue pulsing until the mixture begins to form a ball.  Dump the dough onto a floured board and roll it into a 14 inch log.  Wrap in plastic, refrigerate for at least 1 hour.  
When ready to bake, preheat the oven to 400 degrees.  Line a sheet pan with parchment paper.
Cut the dough in 3/8 inch thick slices.  Place the crackers on the prepared sheet pan, brush with the egg wash, and sprinkle with the fleur de sel.  Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.  



If anyone tries these you have to let me know how they turn out.





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