Pepper Jack Cheese Crackers are buttery, mildly spicy and cheesy (of course). Truly rich in flavor. You can't eat these crackers like saltines. You can certainly try it. I don't advise it.
These crackers are best served as an hors d'oeuvre with cocktails or mocktails. One or two crackers per guest will suffice.
Pepper Jack Cheese Crackers
Text and Photo by Jac Kyles Baker
Makes 12 crackers
Ingredients
1 1/4 cup all purpose flour
3 TB unsalted butter, softened
1 TB vegetable oil
2 oz pepper jack cheese, diced small
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp salt
1/2 tsp hot sauce
sea salt (optional)
Preparation
Stir butter, oil, salt, garlic powder, onion powder and hot sauce together in a small bowl.
In a large bowl, add flour. Add cheese and mix thoroughly.
Make a well in the flour. Add oil mixture. Gradually stir the oil mixture into flour until a dough forms (use your hands if necessary). Refrigerate dough for at least 30 minutes. If made and refrigerated the day before, remove from the refrigerator at least 30 minutes before baking.
Roll a TB of dough into a ball. Press ball into a 1/4 inch thick circle. Place 6 crackers in a circle around the edges of parchment paper or microwave safe plate. Optional: sprinkle each cracker with sea salt and lightly press into dough.*
Microwave on HIGH in 30 second intervals until crackers are firm but still soft. Total microwave time shouldn't exceed 2 minutes. Reduce cooking time 5 to 10 seconds when microwaving fewer than 6 crackers.**
Carefully remove crackers from the microwave. Cool on a wire rack.
Repeat with the remaining dough.
Store in an airtight container.
Cook's Notes
* You can also pat or roll the cracker dough into a 1/4 inch thick rectangle. Cut dough into squares or rectangles.
** Refrigerate or freeze dough after forming crackers if the dough spreads too much during microwaving.