For a recent dinner party, I looked into my paper files (remember paper?) for something fun to serve as an appetizer.
I had made these crackers years ago, and — using mostly my
digital archives now — had completely forgotten about them.
The original recipe came from Gourmet Magazine in 1998. They are so Second Millennium.
I remembered them being really good. Regardless of the time that
had passed, I find that they are still really, really good.
They are savory, cheesy, and spicy. They are the perfect nibble to go with a pre-dinner glass of wine. The recipe below says “cayenne pepper to taste.” I start with 1/2 teaspoon, and Mark wouldn’t mind if they were a tad spicier, especially if he is sipping scotch. After your first batch, you may want to adjust up or down.
To make this super easy, I bought high-quality, pre-shredded
cheddar cheese. Why not cut a corner, especially when it doesn’t cut the
quality? But that’s the Devil in me talking.
~ David
Ingredients
- 1 stick unsalted butter, softened
- 8 ounces sharp Cheddar, grated
- 1/2 large egg yolk
- 1/2 teaspoon Dijon mustard
- 4 teaspoons dry mustard
- cayenne pepper to taste (start with 1/2 teaspoon)
- 1 teaspoon salt
- 1 cup all-purpose flour
Instructions
- Blend together butter, cheese, and yolk in a food processor until smooth. Add remaining ingredients and pulse until just combined. Transfer dough (it will be very soft) to a bowl and chill, covered, 15 minutes.
- Halve dough, then shape each half into a 15-inch log on two 20-inch long pieces of waxed paper. Wrap logs in wax paper and then in foil, then chill until firm, at least 4 hours.
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- Unwrap logs and cut into 1/8-inch-thick slices with a sharp thin knife, then arrange slices about 1 inch apart on baking sheets. Bake in batches, switching position of sheets halfway through baking, until pale golden, 12 to 15 minutes. Transfer crackers to racks to cool, about 5 minutes. Line sheets with clean parchment between batches.
- Makes 10-12 dozen, depending on the thickness of the log.
- Note: The recipe make 10-12 dozen, so I often wrap half the dough and freeze it for the future.
© 2024 Copyright Cocoa & Lavender
Robin Lurie-Meyerkopf
February 29, 2020 at 11:03 amWell David as a cheese shop owner I would say go for the nice cheddar. Just takes a few seconds to grate. 😉 I’ll definitely be trying these!
David Scott Allen
February 29, 2020 at 1:57 pmRobin, if we had a cheese shop like South Street & Vine in Tucson, you could be assured that I would buy my cheddar there and grate it. But here, the pre-grated is often the same brand you can buy in a block. That’s when I say, “What the heck.” and buy the pre-grated,
Mii
February 29, 2020 at 1:23 pmOh yes, these look fun. What a perfect addition to a cheese and charcuterie platter. It’s been years since I’ve made anything similar. Thanks for the reminder. And the recipe!
David Scott Allen
February 29, 2020 at 1:59 pmYou know, some of the old recipes from Gourmet in the 80s were amazing, I hope you made these, Mimi! I’m sure you will love them.
Christina Conte
February 29, 2020 at 2:56 pmOh goodness, these look and sound fantastic! Of course no pre-shedded (with wood chips) cheese around here! My dad is a cayenne pepper NUT! His plate is always red, so I know he’d love these, too! Must try, thanks, David!
David Scott Allen
February 29, 2020 at 6:03 pmThanks, Christina! I actually use a very high-quality cheese so no wood chips! Mark and I like cayenne more than most so, when I make these for us, I add a lot more! Your father will love them!
Gerlinde
February 29, 2020 at 3:17 pmThose crackers look wonderful and yes, sometimes we need shortcuts. The recipes in the old Gourmet magazines are the best.
David Scott Allen
February 29, 2020 at 6:06 pmI really miss Gourmet Magazine, too, Gerlinde. Sigh. The magazines out there now are promoting box mixes for brownies and cakes as “fine to use!” Okay, I used pre-grated cheese – but this is ridiculous. Do people not understand how many preservatives and chemicals are in a mix? Sigh. Rant over. Thanks as always for your kind comments!
Ursula Garrett
February 29, 2020 at 3:43 pmTasty improvement over the Swiss version
David Scott Allen
February 29, 2020 at 6:07 pmI do think you will like these, Ursula!
Jill Becker
February 29, 2020 at 3:48 pmActually I have made these once years and years ago from the magazine for a Christmas open house. They were good. Will have to make them again. Thanks David
David Scott Allen
February 29, 2020 at 6:07 pmJill – they are by far the best homemade cracker I have made!
2pots2cook
February 29, 2020 at 3:55 pmLove spicy food and these crackers are definitely on my list for next gathering as soon as everybody cools their heads from corona 🙂 Not the beer I’m afraid 🙂 Also, I so very much love the way your site looks now ! So beautiful !
David Scott Allen
February 29, 2020 at 6:09 pmYour friends will love them, Davorka – especially with a Corona beer! 😊 Stay safe and healthy! And many thanks for your kind comments about the new blog.
Gloria
February 29, 2020 at 6:59 pmBeautiful and delicious like always David !!
I love all you cook and bake!
(We Came to Valparaiso by the day , is lovely many years we dont coming here are in Viña del mar now for lunch!!
David Scott Allen
February 29, 2020 at 9:08 pmThanks so much, Gloria! You are so sweet! I’m glad you are enjoying my posts.
How wonderful that you are enjoying beautiful Valparaíso!
Gloria Roa Baker
March 1, 2020 at 10:14 pmYes David the beach was lovely!! I put a little picture today!
Cocoa & Lavender
March 1, 2020 at 10:55 pmThanks, Gloria – I will look for the photo!
¡Abrazos!
David
Karen (Back Road Journal)
February 29, 2020 at 7:43 pmI did and still do make these spicy crackers…they are addictively good!
David Scott Allen
February 29, 2020 at 9:09 pmAddictive is the perfect word for these, Karen!
Eha
February 29, 2020 at 10:53 pmAm writing this in my library of more than a couple of thousand ‘real’ books . . . the shelf table under the window houses tall piles of ‘real’ magazines, many of them culinary ! I try to do my best for the planet but this is my zone of love and comfort and encompasses the way I still want to live and work . . . 🙂 ! Crackers: have never ever made any but their savoury quality does attract . . . . may just try . . .
David Scott Allen
March 1, 2020 at 6:02 pmBeing surrounded by books and years-worth of magazines (mine: cooking, Mark’s: history and culture) is so comforting… like being in a room with a thousand good friends. You should try the crackers, Eha! They are delightful.
sherry
March 1, 2020 at 1:16 amthese look lovely david. i have made a similar biscuit in the past, and i love the cheesy taste. why not use pre-grated? life is too short … Okay, here’s me being a pedantic pain, but i just can’t call these crackers:) Crackers to this aussie are very thin and hard and dry, which i don’t think these are. but they look very tasty!
David Scott Allen
March 1, 2020 at 6:04 pmYou know, Sherry, biscuit is probably a much better descriptor for these! Whichever name we choose, they are darned good!
John
March 1, 2020 at 8:54 amWould it be wrong of me to slice some cheese and put it on top, just for an even more indulgent cheese hit? Have I taken it too far?
David Scott Allen
March 1, 2020 at 6:05 pmOut mantra, John, is: More is more is better. Why not cheese on top?
Susan Manfull
March 1, 2020 at 5:34 pmYum! My mother used to make something like these — I am so glad to be reminded of them. They look delicious! Exploring different cheeses would be fun! I will definitely walk across the street to South Street and Vine to get my cheese!
David Scott Allen
March 1, 2020 at 6:07 pmYou had better get your cheese from SS&V! Robin wouldn’t be happy if you used cheese from anywhere else! I wonder if your mother made this recipe? I’ll be anxious to hear what you think about them, Susan.
Kelly | Foodtasia
March 1, 2020 at 11:39 pmDavid, I can’t resist a salty snack and these cheddar crackers look wonderful! A very elegant pre-dinner appetizer!
David Scott Allen
March 2, 2020 at 2:25 amThey are quite elegant, Kelly, and what I like is they are a one-bite appetizer, meaning not mess on anyone’s clothes!
Frank
March 2, 2020 at 11:55 amSome things are good no matter how old or new they are. This is definitely one of those. I just tell from the ingredients list and the photos. They sound addictive!
David Scott Allen
March 2, 2020 at 4:28 pmThey are addictive, Frank! I try to make them only when I’m having a large crowd. If I have leftovers, I will eat them all… maybe in one sitting!
Ron
March 2, 2020 at 2:43 pmDavid, as the first near 50 years of my days gracing this fine earth, were spent in the Second Millennium this recipe totally works for me. I’ve made an extruded cheese straw that’s similar to this but I’ve not tried the crackers. I’m seeing these as a cocktail snacky at our upcoming Easter dinner.
Cocoa & Lavender
March 27, 2020 at 10:46 pmMore proof that many good things came to us in the second millennium, Ron!
Valentina
March 3, 2020 at 12:34 amI think I’ve only made crackers once — and it was an accident. I think I was trying to make some some sort of flat bread. Ha ha! These sound delicious, as I love cheddar cheese. You’ve got me missing the days when I would look forward to my new Gourmet Magazine each month. (Fortunately I have tons of them saved.) 🙂 ~Valentina
David Scott Allen
March 8, 2020 at 4:32 pmI, too, have a lot of old Gourmet Magazine saved. I do have to say that the photography has gotten much better from the old days, but the new recipes in other mags just don’t hold a candle to the ones from the original Gourmet Magazine.
Jeff the Chef
March 3, 2020 at 2:10 pmI will definitely look forward to trying these. They sound fantastic!
David Scott Allen
March 8, 2020 at 4:32 pmThey are pretty addictive, Jeff. I’m pretty sure you would like them a lot!
John / Kitchen Riffs
March 4, 2020 at 4:13 pmThese are a bit like Cheese Straws, but with mustard and egg yolk added (which, of course, makes them “develish”). I always vote for more cayenne. _Gourmet_ was such a great magazine, wasn’t it? I miss it.
David Scott Allen
March 8, 2020 at 4:33 pmThere are so many of us who miss the magazine, John.
When I made these cheese crackers, I actually thought of you. I was thinking that these would be the perfect nipple to go with one of your amazing cocktails!
David Scott Allen
March 18, 2020 at 6:52 amThey are a bit like cheese straws, John – just a bit more piquant!
Marcelle
March 6, 2020 at 5:00 pmThis is a fun recipe, David! I love making crackers from scratch and I will make your cheesy version. Yum! I’m totally okay with the bag of pre-shredded cheese as a short cut. 🙂 Thank you for sharing this “old” recipe xoxo
David Scott Allen
March 8, 2020 at 4:34 pmI’m definitely OK with a bag of cheese as long as it’s good quality cheese. So many of the bags of cheese is available or full of chemicals and fillers.
Jean | Delightful Repast
March 7, 2020 at 1:28 amDavid, it’s too long since I’ve made crackers, and that’s about to change! These will fill the same basic role as my gougeres, but make a lot more servings. I would love to have two of them right this minute with my red wine.
David Scott Allen
March 8, 2020 at 4:35 pmAnd, oh, how they go well with red wine, Jean! I just finished a roll of dough yesterday, and just can’t wait to make another batch!
All That I'm Eating
March 16, 2020 at 11:32 amThese sound so good David and they look brilliant too…I think I’d find it hard to stop at just one!
David Scott Allen
March 18, 2020 at 6:53 amBelieve me, Caroline… you won’t be able to stop at ten, much less one.