Cheddar Shortbread Bites Crackers Recipes

CHEDDAR CHEESE SHORTBREAD CRACKERS

Steps:

• Process cheese, flour, cornmeal, cornstarch, salt, dry mustard, and pepper in a food processor until combined, about 5 seconds. Add butter, and process until mixture resembles wet sand, about 20 seconds. With processor running, add water through food chute; process until dough forms a ball, 10 to 15 seconds.
• Divide dough in half, and shape each half into a 6-inch log, about 1 ¾ inches in diameter. Wrap logs individually in plastic wrap; chill at least 1 hour or up to 2 days.
• Preheat oven to 350°F with oven racks in upper and lower thirds. Unwrap logs, and slice into ⅛-inch-thick rounds. Place dough rounds, ½ inch apart, on 2 parchment paper-lined baking sheets.
• Bake in preheated oven until edges are golden brown, about 14 minutes, rotating baking sheets top to bottom halfway through bake time. Cool crackers on baking sheets 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.

CHEDDAR SHORTBREAD BITES

Steps:

• Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms. Add cheese; mix until a ball forms. Shape dough into circle; wrap in plastic food wrap. Refrigerate 2 hours or overnight.
• Heat oven to 350°F Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes. Place onto ungreased baking sheets.
• Beat egg white and water together in small bowl. Brush cut-outs with egg wash; sprinkle with seeds.
• Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.
• Recipe Tip
• Shortbread can be topped with a variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.

CHEDDAR SHORTBREAD BITES

Steps:

• Combine flour, butter, salt and red pepper in bowl; beat at medium speed until dough forms. Add cheese; mix until ball forms. Shape dough into disk; wrap in plastic food wrap. Refrigerate 2 hours or overnight.
• Heat oven to 350°F.
• Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes. Place onto ungreased baking sheets.
• Beat egg white and water together in bowl. Brush cut-outs with egg wash; sprinkle with seeds.
• Bake 14-16 minutes or until lightly browned around edges. Immediately loosen from pan; let cool on pan.

CHEDDAR CHEESE SHORTBREAD

Steps:

• In a bowl, whisk together salt, dry mustard, and cayenne pepper and set aside.
• Mix cheese and butter with a stand or hand mixture until smooth.
• Whisk the spice mix into the flour.
• Add flour/spice mixture 1/2 cup at a time.
• Knead the dough for a few minutes until all the little pieces that were at the bottom of the mixing bowl come together.
• Roll dough into small balls, place them on a baking sheet covered with parchment or a non-stick baking pad.
• Press each small ball with a small glass or a shot glass to flatten and make a consistent size.
• Chill to dough balls for 1-2 hours.
• Preheat oven to 350°.
• Bake for 16-19 minutes until they are golden brown.
• Cool for 10 minutes before serving.

JALAPENO CHEDDAR CRACKERS

Steps:

• 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, and refrigerate for at least 1 hour.
• When ready to bake, preheat the oven to 400 degrees F. 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.

CHEDDAR SHORTBREAD BITES (CRACKERS)

Steps:

• Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms.
• Add cheese; mix until a ball forms.
• Shape dough into circle; wrap in plastic wrap.
• Refrigerate 2 hours or overnight.
• Heat oven to 350.
• Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.).
• Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes.
• Place onto ungreased baking sheets.
• If toppings wanted:.
• Beat one egg white and water together in small bowl. Brush cut-outs with egg wash; sprinkle with seeds.
• Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.
• Variations: Shortbread bites can be topped with variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.

HOMEMADE CHEDDAR CRACKERS

Steps:

• Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
• Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.

CHEDDAR SHORTBREAD ROUNDS

Steps:

• Combine flour, salt, and spices in a food processor. Add butter and process until mixture resembles coarse meal.
• Add cheese and process until dough starts to hold together. Turn out onto a lightly floured surface. Divide in half, and roll into logs about 1 1/2 inches in diameter. Wrap in plastic, and chill until firm, at least 1 hour.
• Heat oven to 350 degrees. Cut dough into 1/4 inch-thick slices and place 2 inches apart on ungreased cookie sheets. Bake for 10 to 15 minutes, until slightly browned. Let cool completely on cookie sheets; remove. Store in an airtight container.

CHEESE CRACKERS

Steps:

• Add the flour, both cheeses, salt and cayenne to the bowl of a food processor, and pulse until combined.
• Scatter the cold butter chunks on top, and pulse again to form coarse crumbs.
• Add egg yolk, pecans and seeds, and pulse to combine thoroughly, yielding a coarse grainy meal.
• Transfer mixture to a large stainless-steel bowl. Sprinkle the ice water on top, and knead briefly to bring the dough together, as you would a pie dough.
• Divide the dough into thirds, and roll each into a neat, 8-inch-long cylinder that is about the width of a silver dollar. Wrap each log in plastic wrap, and twist the ends tightly in opposite directions, forming a perfect and compact torchon. Refrigerate until well chilled and completely firm; overnight is ideal.
• Heat the oven to 375. Line two large baking sheets with parchment paper or nonstick baking mats. Unwrap the dough, discarding plastic wrap, and slice the logs into thin coins, each about the width of a pencil.
• Arrange the coins in neat rows on the prepared sheets, making sure they're not quite touching one another. This dough won't expand or flatten after baking.
• Bake until golden at their centers and just starting to toast at their edges, about 20 minutes. Check them midway through baking, and rotate sheets if your oven bakes unevenly.
• Transfer the baking sheets to wire racks to cool. Once they are fully cooled, transfer coins to an airtight container, where they will keep for up to 3 weeks.

SCOTTISH SHARP-CHEDDAR SHORTBREAD

Steps:

• Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes.
• Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.
• On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).
• Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.

CHEDDAR BITS

Steps:

• Preheat oven to 325 degrees. Pulse butter, cheddar, flour, salt, cayenne pepper, and paprika in a food processor until mixture resembles coarse crumbs. Add heavy cream; pulse until just combined.
• Divide dough into 4 pieces; shape into rectangles. Wrap each in plastic. Refrigerate until firm, about 30 minutes.
• Working in batches, roll out each rectangle on a lightly floured surface to a 1/4-inch thickness, and cut into 1-inch squares. Transfer to a baking sheet leaving at least 1/4 inch between each. Refrigerate until chilled and firm, about 20 minutes. Bake until pale golden, 15 to 17 minutes.

CHEDDAR & HAZELNUT SHORTBREAD

Steps:

• Blitz 85g of the hazelnuts in a food processor until ground. Cut the rest of the hazelnuts in half.
• Pulse the ground hazelnuts, butter, flour, cheddar, ½ tsp salt and the egg in the food processor a few times. Don't pulse for too long - you want the mixture to look like breadcrumbs rather than coming together in a ball. Tip the mixture onto a large piece of cling film and, using the cling film to shape it, mould it into a ball, then leave in the fridge for a couple of hours.
• Heat oven to 200C/180C fan/gas 6. Pull off chunks of the dough - about a tablespoon at a time - and roll each piece into a ball. Place on a baking sheet and flatten each biscuit to around 3.5cm across, leaving room between each one. Push 3-4 hazelnut halves into each biscuit. Cook for 10 mins, or until the biscuits are golden brown. Leave to cool on the baking sheet, then transfer to a wire rack. Will keep for up to three days in an airtight container.