RECIPE: Cheesy Cheddar Crackers

Cheesy Cheddar Crackers

Makes 32 crackers

Discarded starter: Sourdough
Level: Intermediate

The combination of cayenne, smoked paprika, and sunflower seeds makes these cheddar-packed crackers a party hit!

Ingredients

WEIGHT & INGREDIENTS

• 140g all-purpose flour
• 55g whole wheat flour
• 50g + 65g sunflower seeds
• 2g cayenne pepper
• 2g smoked paprika
• 2g salt
• 226g cheddar cheese, shredded
• 113g (1 stick) butter, unsalted, cold, cut into pea-size pieces
• 14g to 28g ice water

Instructions

DAY OF: MIXING THROUGH BAKING

Mix and shape In a food processor, combine the all-purpose flour, whole wheat flour, 50g of the sunflower seeds, cayenne, smoked paprika, and salt. Process for10 seconds. Add the sourdough starter, cheddar, and butter and pulse until the mixture resembles coarse sand, about twenty 1-second bursts.

With the food processor running, drizzle in 14g of ice water. Pulse for 10 more seconds, or until the mixture pulls together and there are no patches of dry flour. (If the mixture hasn’t come together, drizzle in another 14g ice water and continue pulsing.)

Sprinkle a sheet of parchment paper with flour. Position it with a long side facing you. Using a flexible spatula, turn out the dough onto the parchment. Now roll the parchment up over the pliable dough to compress the dough into a log. Gently roll the log back and forth, working the dough into a firm cylinder about 11 inches long and 1½ inches in diameter.

Open up the parchment and sprinkle the remaining 65g sunflower seeds over the dough. Fold the parchment back up and roll back and forth, pressing with enough force that the seeds embed themselves into the dough. Transfer to the refrigerator. (Fold up the ends of the parchment so the ends of the dough don’t dry out.) Chill for 1 hour, or up to 24 hours.

Preheat the oven to 350°F. Line a sheet pan with parchment paper.

Remove the dough from the refrigerator and slice into sixteen ¼-inch thick coins. Set the crackers on the prepared sheet pan in 4 rows with 4 rounds in each, spaced ½ inch apart. Return the log to the fridge, wrapped up in the parchment, until it’s time to bake the next batch.

Bake Transfer to the oven and bake for 20 to 24 minutes, or until the crackers are puffed, golden, and slightly browned on the edges. Use a spatula to transfer them to a wire rack to cool completely. Slice and bake the remaining crackers. Store the crackers for up to 1 week in an airtight container (they will soften in the container and are really best eaten within 48 hours of baking).

From “Flour Power” by Tara Jensen.