I can’t decide how I feel about these. They taste just like Cheese Its. They have a bit more kick, but that’s adjustable. I just can’t decide if the effort to make them is worth the pay off? My coworker thought so, she ate half my batch and asked for the recipe.
I lessened the amount of bread crumbs in the recipe, because I had a lot of trouble keeping them together and not having them crumble. I think next time I will try different cheese combos. See what I can get out of these little bite size snacks.
Update: Instead of using a 1/2 tsp to make all the crackers you could instead roll the dough into a log and refrigerate it and then slice off discs. I think I will try that next time.
- 1 cup all-purpose flour, sifted
- 1/2 cup unsalted butter
- 1 cup sharp cheddar cheese, grated
- 1/4 teaspoon cayenne pepper (or more to taste)
- 1/2 teaspoon paprika (or more to taste)
- 3/4 cup bread crumbs
1. Preheat oven to 350 degrees F and line cookie sheet with parchment.
2. Put flour, butter, cheese, cayenne, paprika and salt into food processor and pulse til completely blended and a ball forms. Taste for seasoning and adjust.
3. Add bread crumbs and process in small pulses (as few as possible) to incorporate into dough.
4. Scoop small balls of dough (about 1/2 teaspoon) and roll in the palm of your hand. Place on cookie sheet and flatten with fork and spatula.
5. Bake at 350 degrees F for 10 minutes until the bottom is lightly browned and the crispettes are cooked through.
6. Remove from cookie sheet and cool on wire rack.
Recipe is adapted from Elephant Eats.