Spicy Southern Cheese Crackers
Thursday, August 8, 2019
I love when fellow food bloggers release new cookbooks, so I was thrilled to get a copy of the Add a Pinch cookbook a little while back. If you don’t already follow Robyn’s blog, Add a Pinch, run over there immediately! She shares some of the most amazing recipes – a combination of sweet and savory, and a lot of Southern-inspired recipes, which I love. Everything looks so cozy and approachable; so when she wrote her first cookbook, I couldn’t wait to check it out.
INGREDIENTS:
8ouncessharp cheddar cheese(shredded (about 2 cups))
½cupsalted butter, at room temperature
1teaspoonkosher salt
½teaspooncayenne pepper
¼teaspoonfreshly ground black pepper
⅛teaspoongarlic powder
1½cupsall-purpose flour
DIRECTIONS:
Using an electric mixer on medium speed, beat together the cheese and butter until fluffy, about 3 minutes. Reduce the mixer speed to low and mix in the salt, cayenne, black pepper, and garlic powder. Using a rubber spatula, stir in the flour ½ cup at a time, until the ingredients are well combined and a dough forms.
Turn the dough out onto a piece of parchment paper or plastic wrap and shape it into a 1-inch-diameter log. Twist the ends of the parchment or plastic wrap to seal. Refrigerate for 30 minutes.
Full instructions recipe visit: https://www.browneyedbaker.com
INGREDIENTS:
8ouncessharp cheddar cheese(shredded (about 2 cups))
½cupsalted butter, at room temperature
1teaspoonkosher salt
½teaspooncayenne pepper
¼teaspoonfreshly ground black pepper
⅛teaspoongarlic powder
1½cupsall-purpose flour
DIRECTIONS:
Using an electric mixer on medium speed, beat together the cheese and butter until fluffy, about 3 minutes. Reduce the mixer speed to low and mix in the salt, cayenne, black pepper, and garlic powder. Using a rubber spatula, stir in the flour ½ cup at a time, until the ingredients are well combined and a dough forms.
Turn the dough out onto a piece of parchment paper or plastic wrap and shape it into a 1-inch-diameter log. Twist the ends of the parchment or plastic wrap to seal. Refrigerate for 30 minutes.
Full instructions recipe visit: https://www.browneyedbaker.com