Extra Toasty Cheddar Cheese Crackers

Just like the cheese crackers that you can get from the store, without the extra junk in it. These are baked to an extra toastiness.

I love cheese crackers but I never could find cheese crackers that were a tad bit toasty. Other crackers can fall flat in the flavor because they just bake them until crispy and crunchy.

I found them at the store but the batches of the crackers are iffy sometimes, they are either not burnt enough or they are too burnt. Also I want my crackers to bigger in size and different punch of flavor, chipotle pepper and pepper.

The chipotle pepper gives the crackers a kick of heat and slight smokiness.

These crackers are kid-approved, my niece and nephews love crackers and they loved these. They eat them all the time with their lunch.

Recipe you may like:
Bacon and Cheddar Muffins
Bacon and Cheddar Cheese Straws

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Extra Toasty Cheddar Cheese Crackers

Time:
Prep: 20 minutes
Chilling: 2 hours
Baking: 20 to 25 minutes

Ingredients

3/4 cup Unsalted Butter, frozen
1 1/4 cups Unbleached All Purpose Flour plus for dusting
8 oz Block Sharp Cheddar Cheese, can use mild or medium
1/4 cup Parmesan Cheese
1/2 cup Cold Water
1/4 teaspoon Ground Chipotle Pepper, can use cayenne pepper
1/4 teaspoon Ground Black Pepper, to taste
3/4 teaspoon Fine Sea Salt

1. Freeze butter for at least an hour and cheddar cheese for thirty minutes.
2. In a food processor, add 1 cup of flour, 1 stick of cubed butter and half a block of cheese cubed. Pulse together for 10 to 15 time or until pea shape then add the rest of the cheese, flour and butter with salt, black pepper and ground Chipotle pepper then pulse for 10 to 15 times or until gravel like. If you do not have a food processor, you can cut the butter and cheese into the flour with your hands, knife or a pastry cutter.
3. Slowly add water a tablespoon or two at a time until dough is slightly sticking but not too sticky. The dough will still be crumbly but if pressed together will keep its shape.
4. Lay out a layer of plastic wrap or cling wrap. Tip bowl over and shape it into a square and gently press it down evenly.
4. Chill dough in the fridge for at least 2 hours or until dough is firm.
5. Cover two cookie sheets with parchment paper. Divide dough into three section and roll dough out to 1/4 inch then cut 2 by 2 inches. Clean the edges and collect in a ball. Chill Transfer to prepped pan and dock each cracker with a toothpick or fork and chill for 30 minutes. You'll have to cut dough two to three times and make sure to keep the dough chilled.
6. Preheat oven to 350 degrees and bake cracker for 20 to 25 minutes or until extra toasty golden brown but not burnt.
7. Let the crackers cool for 10 minutes then transfer to a wired rack until completely cooled. Store in a ziplock back or airtight plastic container. Will be fresh up to a week.
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