Rosemary Cheese Crackers
Most every Southerner has a favorite recipe for cheese biscuits, cheese crackers, or cheese straws, those staples of holiday gifting and year-round entertaining. With the addition of rosemary and chile peppers, I give this version of these buttery crackers unexpected heat and flavor that makes them extra habit-forming. Serve topped with fresh goat cheese and pepper jelly along with a round or two of Sazeracs (page 28) or Wendy’s Bloody Marys (page 28). Shake it up with a SALTY DOG (see page 27)
Recipe information
Yield
makes about 2 1/2 dozen 2-inch-square or round crackers
Ingredients
Preparation
Step 1
Cream the cheese and butter together in a large bowl with an electric mixer or a wooden spoon until smooth and well combined. Stir together the flour, rosemary, salt, red pepper flakes, and cayenne in a separate bowl. Add the flour mixture to the cheese mixture and stir to combine thoroughly.
Step 2
Turn the dough onto a piece of wax or parchment paper. Roll into a log shape for round crackers; for square crackers, gently tap each side of the log on the counter several times to form a long rectangle. Wrap the dough in the paper and refrigerate for several hours or overnight, until the dough is firm and sliceable.
Step 3
When ready to bake, preheat the oven to 375°F.
Step 4
Remove the dough from the refrigerator. Cut the log into 1/4-inch-thick slices and arrange them on a baking sheet. Using a fork, prick the center of each cracker several times and sprinkle with salt. Bake for 12 to 15 minutes, until golden brown around the edges.
Step 5
Remove from the oven and allow to cool completely before serving or storing in an airtight container for up to 3 days.
Know-how: Planning Ahead
Step 6
The dough for these crackers can be made a day or two in advance and refrigerated until you are ready to bake and serve. Once baked, the crackers can be frozen and then reheated in the oven for a few minutes before serving—great for unexpected company.
