Pepper Jack Crackers Recipes

SALT AND PEPPER CRACKERS

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or baking mats.
• Cream the butter and sugar together in an electric mixer fitted with the paddle attachment until blended, for approximately 30 seconds. Sift the flour and cornstarch together in a bowl, and then add to the mixer and mix until the ingredients all come together. Finally, sprinkle over the black pepper and mix again. Tip the dough out onto a board and form it into 2 discs. Wrap each in plastic wrap and refrigerate 20 minutes.
• Place a piece of parchment paper on the counter, approximately 12-by-15-inch in size, and dust with flour. When the dough has rested, unwrap the first ball, put on top of the parchment paper, flour the surface of the dough and rolling pin and roll out to a 9-inch diameter circle, 1/16-inch thick.
• Trim the circle into an 8-by-8-inch square, discarding the scraps. Then cut down in 2-inch strips and across in 2-inch strips, making sixteen 2-by-2-inch squares. Using a small offset spatula, place the squares on the prepared baking sheet. Sprinkle a pinch of flaked sea salt over each cracker. Repeat the process with the second dough ball.
• Bake for 18 minutes. Do not allow the crackers to brown; check your oven sooner if it runs hot. Set aside to cool for 20 to 25 minutes before packaging up.

PEPPER JACK-TURKEY CRACKER SANDWICHES

Steps:

• Heat oven to 350°F.
• Place crackers in single layer on baking sheet; top with cheese. Place turkey on 6 crackers.
• Bake 3 to 5 min. or until cheese is melted.
• Place avocado slices on turkey-topped crackers; cover with cheese-topped crackers, cheese sides down, to make 6 cracker sandwiches.

PEPPER JACK CRACKERS

Steps:

• Preheat oven to 375°F Grease two baking sheets with PAM, oil or butter.
• In a food processor, blend the butter and cheese until smooth. Add egg yolk, salt and cayenne and blend until combined.
• Add flour and blend just until mixture forms a dough.
• Transfer about 1/4 of the dough into a pastry bag fitted with a 7/8-inch wide ribbon tip*. Pipe the dough in long strips about 2 inches apart on the greased baking sheets. Dough strips may break in places--don't worry about this. You'll be cutting the strips later.
• In a small bowl, whisk the egg whites and a pinch of salt until just combined. Brush each strip of dough with egg white mixture.
• Bake in batches in the middle rack of the oven until golden brown, about 10-15 minutes.
• While crackers are still hot, slice diagonally into 1 1/2-inch-long pieces.
• Cool on wire racks to crisp.
• Crackers may be stored up to 5 days in an airtight container--although I doubt they will last that long!
• *NOTE: You can also use a cookie press or different tips and make any shape you like.