Fire Crackers
These festive, easy-to-make Cheddar crackers are addictively delicious. They certainly have some heat but the rich Cheddar flavor lends the perfect balance. Try pairing them with a sweet, red sangria.
What You’ll Need:
2 cups shredded Deer Creek’s The Rattlesnake
1/2 cup butter, cut into 1/2 inch cubes
1 1/2 cups flour
1 teaspoon coarse sea salt
2 teaspoons black poppy seeds
Directions:
Preheat oven to 375°F.
In a food processor, combine the shredded Rattlesnake and the butter. Mix until smooth. Add the flour and sea salt, mixing until the dough is formed. You may need to scrape down the sides a bit and remix. Remove the dough from the food processor and shape into a ball.
On a lightly floured surface, roll out the dough to approximately 1/8 inch thick. Using a small cookie cutter of your choice, cut the dough into crackers. Place the crackers on an ungreased cookie sheet. Sprinkle them lightly with poppy seeds, pressing the seeds gently into the crackers with your fingertips.
Bake until crisp and lightly browned, about 12 minutes. Transfer to a wire rack to cool. Continue rolling out the dough, cutting it into whatever shape your heart desires, sprinkling the shapes with poppy seeds, and baking until all the dough has been used. Makes approximately 3 dozen 1 1/2 inch crackers.
