Years ago I made cheese straws with the help of Deb and I was in love with the buttery, crumbly treat. I recently had a craving for the straws, but admittedly I wasn't very motivated to get in the kitchen. This KraftyCooking challenge was the push I needed!
So the cheese straws were my inspiration but at the given moment, I was also craving some BBQ crackers. Smokey + cheddar = winner winner.
You'll notice that I wound up cutting the dough slices a bit too thick. If you want a cracker consistency (which I did) and not a biscuit consistency (which I got), cut them thinner than shown!
I made this by hand, but it would be tremendously easier if you make it with a food processor.
|You will want to cut half that thickness to get a cracker-like crunch.|
Smokey White Cheddar Crisps
2 C all-purpose flour
1/8 tsp baking powder
2 tsp tomato bouillon
1/2 tsp smoked paprika
1/4 tsp garlic powder
14 Tbsp (1 3/4 sticks) cold, unsalted butter - cubed
1 1/2 C cheddar cheese (about 5 oz), shredded
3 Tbsp ice water (I always wind up needing more. Set about 1/3 C aside, start at 3 Tbsp, then gradually add more if needed)
In a large bowl, whisk together the flour, baking powder, tomato bouillon, smoked paprika and garlic powder. Add the butter and cut (either with 2 knives or a dough cutter) until the mixture resembles course meal. Add the cheddar and cut again.
Add the ice cold water, starting with 3 Tbsp and gradually adding more if necessary, until your dough begins to come together. You just want the dough to form a ball, you do not want it to be sticky.
Dump the dough onto a floured surface and roll into a 14 inch log. Wrap in plastic wrap and refrigerate at least one hour (I left mine over night and it was perfect).
Preheat oven to 400º and line a baking sheet with parchment paper.
Cut the dough into 1/4 inch slices and place on the prepared baking sheet. You don't have to worry too much about crowding the pan because the crisps don't expand very much. Bake for 13-15 minutes until golden brown.
*I over-cut and under-baked my first batch. After they cooled, I placed them back in a 350º oven for about 10 minutes and they crisped up nicely. On that note, they were perfectly delicious either way. Enjoy!