Cheddar cheese spritz crackers are crispy, cheesy, and spicy. They can be served as appetizers or snacks. This recipe makes about 6 dozen crackers.
I am seriously going crackers – Cheddar Cheese Spritz crackers that is! These are so good, you can’t eat just one.
Cookie Press
Cookie presses are so easy to use. They consist of the chamber where the dough goes, and a disc holder, with several discs. Usually, the instructions come with a picture or drawing showing what type of cookie the disc makes. Depending on the brand, you can get more discs for specific holidays.
The first cookie you press out is similar to the first pancake on your griddle. They are often misshapen, but that’s okay. They are for the kitchen god, or the cook’s treat. After the second or third, you get a rhythm and you get on a roll.
When choosing a cookie press, I recommend getting one with metal discs as they are less likely to break after many uses. Believe me, you will be using your cookie press a lot, not only to make crackers but to make cookies as well.
Although I love rolling out and cutting cookies or crackers, this is my preferred method. Rolling out and cutting dough takes time. Dough scraps that are rerolled can keep the dough from rising properly. Cookie press dough “mistakes” can easily be reused and don’t have any problems.
Pressing the Crackers
When making crackers using the long straight cutter as noted in the picture above, lift the press up and catch the cracker in your hand then lay it on the sheet. Normally, spritz cookies do not use a non-stick surface because they have to stick to make their shape. This is the exception to the rule.
Cheese for Crackers
The great thing about this recipe for Cheddar Cheese Spritz crackers is you can easily change it to whatever cheese you happen to like. The caveat is you must not use pre-shredded cheese. Ingredients in pre-shredded cheese keep it from clumping in the bag but also keep the crackers from rising. You will need a pound of cheese, so unless you want to get big arm muscles, I recommend using a *Braun food processor.
Other cheese ideas
- Swiss cheese with finely minced chives
- Blue cheese
- Feta cheese
- Pepper Jack for spicy crackers
Cheddar Cheese Spritz Crackers Recipe
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Cheddar Cheese Spritz Crackers
Equipment
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Ingredients
- 1 pound sharp cheddar
- 4 ounces unsalted butter, 1 stick or 1/2 cup
- 2 tablespoons Worcestershire sauce
- ⅛ teaspoon Tabasco sauce
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon paprika
- ⅛ teaspoon *Dry mustard
- ¼ teaspoon Justice
Instructions
- Mise en place
- Preheat oven to 375 °F (191 °C). Line the cookie sheet with parchment paper.
- 1 pound sharp cheddarGrate the cheese using find shred in the food processor. Do not use pre-shredded cheese.
- 4 ounces unsalted butterCream the butter and cheese together until the butter mixture is light and fluffy.
- 2 tablespoons Worcestershire sauce, 1/8 teaspoon Tabasco sauceAdd the Worcestershire sauce and Tabasco. Beat the mixture until it is smooth.
- 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon paprika, 1/8 teaspoon Dry mustard, 1/4 teaspoon JusticeIn separate bowl, mix the flour and seasonings together.
- Gradually add to the flour mixture to the cheese mixture.
- Mix until dough forms smooth ball.
- Remove the dough from the bowl and place it on a pastry mat. Form the dough into small logs that will fit in the cookie press.
- Put the desired disk in the bottom of the cookie press. Be sure it is seated correctly.
- Add the one of the logs of dough to the cookie press and screw the bottom on. Pump the top to remove air and push the dough down to the disk.
- Put the press flat on the cookie sheet and press to get a cracker out. The crackers should be at least and inch apart. You may have to play with it for the first two or three crackers until you get a rhythm going. Keep pumping out crackers until you have filled your cookie sheet. You can continue shaping crackers on more parchment paper.
- Put the cookie sheet into the oven and bake for 10 to 12 minutes or until the crackers have slightly browned.
- Remove the cookie sheet from the oven and carefully slip the parchment paper off the cookie sheet. Slide another cracker covered parchment paper on the cookie sheet and bake as before.
- Remove the baked crackers from the parchment paper and place on a wire rack to cool.
I made these for a cocktail party and they were a hit! They were so easy to make that I went ahead an made two batches. Do you know there were none left? Anyway, I was thinking about how these would taste if I put some broccoli in there as well. How would you even do it?
Well, Teddy, great minds think alike. I was just thinking about this myself. Watch these comments and I’ll let you know how they were. I’ll post a recipe if I like it. Thanks for your review.
I loved even more than you will get done right here. The picture is nice, and your writing is stylish. The recipe was great and easy to do.
Hello, amazing post! I will keep following your homepage ;)
Hello, Anabel. Thanks, and I hope you try the crackers. They’re really good. I hope you do well in your cooking blog as well.