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Spooky Spicy Crackers for Halloween
Prep Time
10
minutes
mins
Course:
Dessert
Calories:
Author:
Kim Grabinski
Ingredients
4
tbsp.
Cinnamon Chipotle Butter
cold
8
oz.
extra sharp cheese
shredded
Freshly ground black pepper
½
c.
whole wheat flour
½
c.
all-purpose flour
1
tbsp.
cold water
Instructions
Cut the butter into small pieces and place into food processor bowl. Add shredded cheese and black pepper. Pulse until combined.
Add the whole wheat flour and pulse until incorporated, then add the all-purpose flour. Process until mixture is crumbly.
Pour in cold water and process until mixture forms a large ball.
Split dough into two rounds, flatten into disks, wrap each in plastic wrap and chill for at least one hour.
Preheat oven to 375, and roll out one disk of dough. It should be about ⅛" or less. Cut using cookie cutters or into squares with a knife.
Place on parchment paper lined cookie sheet. Using a toothpick, poke at least one hole in each cracker.
Bake for 10-12 minutes. Remove and let cool on baking racks.
Recipe Notes
For a more spicy cracker, add ½ - 1 tsp. chipotle puree to the butter and shredded cheese before you process for the first time.
For a more salty and savory cracker, sprinkle this
Seasoning Salt
onto the crackers before baking.
Store in an airtight container for 2-3 days; but they are best the day of baking.