Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pimento Cheese Crackers
Getting reviews...
- Level: Easy
- Total: 1 hr 30 min (plus cooling)
- Active: 45 min
- Yield: 60 to 65 crackers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 62.5 servings
- Calories
- 26
- Total Fat
- 1 g
- Saturated Fat
- 1 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 4 mg
- Sodium
- 20 mg
As much as we love a good store-bought cheese cracker, we couldn’t help but be inspired by the flavors found in pimento cheese to create one of our own. These crispy, cheesy little crackers are great for snacking on their own or perfect for rounding out a cheese and charcuterie board. We even love them for our kids’ lunches!
- Level: Easy
- Total: 1 hr 30 min (plus cooling)
- Active: 45 min
- Yield: 60 to 65 crackers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 62.5 servings
- Calories
- 26
- Total Fat
- 1 g
- Saturated Fat
- 1 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 4 mg
- Sodium
- 20 mg
Ingredients
Directions
- Combine the flour, onion powder, sugar, 1/2 teaspoon each salt and pepper, the paprika and baking powder in a food processor. Pulse a few times to combine. Add the cheese and butter, then pulse until the texture is mealy. Add the pimentos and pulse until combined but not fully blended in (small pieces should still be visible). Slowly pulse in 2 tablespoons ice water until the mixture is combined but still a bit crumbly. The dough should hold together when pinched. If it’s too dry, pulse in up to 2 more tablespoons water, 1 teaspoon at a time.
- Transfer the dough to a clean surface and press together, then divide into 3 equal pieces. Roll each piece between 2 sheets of parchment paper until very thin (no thicker than 1/16 inch). Freeze the dough, still on the parchment, until firm, about 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Cut the dough into 1 1/2- to 2-inch square crackers with a knife or fluted cutter or cut into rounds with a cookie cutter. Reuse the parchment to line 2 baking sheets, then arrange the crackers on top, about 1/4 inch apart. Prick the crackers with a fork and sprinkle with flaky salt.
- Bake, switching and rotating the pans halfway through, until the crackers are crisp and evenly golden on top, 12 to 18 minutes. Let cool on the pans.
