Pumpkin Seed Cheddar Crackers
Sibby Barrett
Good anytime of the year. Great on a charcuterie platter!
Course Appetizer
Cuisine American
- 10 ounces sharp cheddar cheese freshly shredded
- 1 1/2 cups flour
- 1/2 cup butter slightly softened, cut into 4 pieces
- 1 teaspoon salt
- ½ teaspoon crushed red pepper flakes or ground cayenne
- 2 tablespoons half and half or cream
- 1 egg white, beaten for wash
- 3/4 cup mixed, toasted and lightly salted seeds such as, pumpkin (pepita), sunflower kernels ,sesame, black and or white,
Preheat oven to 350°. In a food processor, pulse together, cheese, flour, butter, salt and red pepper flakes, until mixture resembles coarse crumbs. Add half and half and process 10 seconds or until dough forms. Divide dough in half and roll each half into a 9-10” round. Transfer rounds to a parchment covered sheet pan. Whisk egg white with 1 teaspoon of water. Brush rounds with egg white wash and sprinkle with seeds. Using a fluted pastry wheel, cut each round into wedges, squares or odd shapes. Separate crackers to about 1” apart and bake for 16-18 minutes. Cool on sheet pans for about 30 minutes before moving. Store in an airtight container.
Keyword crackers, seeded snacks
