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Spicy Cheddar Crackers

Source of Recipe

From "Down South" by Donald Link


Recipe Introduction

"Although these spicy, rich crackers are a great base for toppings like pimento cheese and Creamy Onion Dip, they really are perfect all by themselves. I recommend placing a platter of them on the table, alongside a few other appetizers, but be prepared to replenish the supply because they will go fast. It's important to keep everything cold for this recipe, so the dough will be easier to work with and the crackers will be crisp and light."

List of Ingredients

â—¦  4 tablespoons (½ stick) unsalted butter, cold
â—¦  ¼ cup rendered bacon fat, cold
â—¦  1 tablespoon balsamic vinegar
â—¦  1 cup (loosely packed) freshly grated Parmesan cheese
â—¦  1 cup grated Cheddar cheese
â—¦  2 ½ cups all-purpose flour
â—¦  1 ½ teaspoons kosher salt
â—¦  ½ teaspoon baking powder
â—¦  ¾ to 1 teaspoon cayenne, to taste
â—¦  ½ teaspoon black pepper
â—¦  2 tablespoons honey


Recipe

Cut the butter into ½-inch cubes; combine with the bacon fat and chill for 30 minutes. Combine the vinegar and ¼ cup plus 3 tablespoons cold water and refrigerate for 30 minutes. Combine the cheeses and chill in the refrigerator.

Combine the flour, salt, baking powder, cayenne, and black pepper and the cold cheese in the bowl of a food processor and pulse until combined. Add the butter and bacon fat and pulse until just incorporated. With the processor running, slowly add the honey and the water-vinegar mixture to pull the dough together. Wrap the dough in plastic and refrigerate for at least 1 hour or up to 3 days (or freeze for up to one month).

When you're ready to bake, adjust an oven rack to the middle position and heat the oven to 350° F. Line a rimmed baking sheet with parchment paper.

Unwrap the dough and divide it into quarters. Wrap three of the quarters in plastic and return to the fridge. With a lightly floured rolling pin, roll out one section of the dough on a lightly floured surface to the desired thickness; for a thin cracker, the dough should be less than ¼ inch thick. Drape the dough over the rolling pin and transfer it to the prepared baking sheet (use your fingers to stretch and spread it into place, as needed). Bake until golden brown, 10 to 15 minutes; allow the crackers to cool on the baking sheet. Repeat with the remaining quarters of dough, using a completely cool baking sheet each time.

Once the crackers have cooled to room temperature, break into pieces (irregular shards look the best; you'll get about 12 per square), and serve. Stored in an airtight container, the crackers will last one week.

Makes about 4 dozen