Ina Garten Jalapeño Cheddar Crackers – Spicy, Buttery, and Totally Addictive
These crackers are a homemade savory shortbread-style snack, made by combining cheddar cheese, butter, flour, and jalapeños into a dough that’s chilled, sliced, and baked until golden. Ina’s method results in crackers that are crisp on the edges, tender in the middle, and bursting with cheesy flavor and a hint of heat.
- Prep Time: 15
- Chilling Time: 60
- Cook Time: 14
- Total Time: 1 hour 29 minutes
- Yield: About 30 crackers 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
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1½ cups all-purpose flour
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1 teaspoon kosher salt
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½ teaspoon ground black pepper
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1/8 teaspoon cayenne pepper (optional, for more heat)
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8 tablespoons (1 stick) cold unsalted butter, diced
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1/2 pound sharp white cheddar cheese, grated
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1 tablespoon finely chopped fresh jalapeño (seeds removed for less heat)
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1–2 tablespoons cold water (as needed)
Instructions
In a food processor, combine the flour, salt, black pepper, and cayenne (if using). Pulse to mix.
Add the cold diced butter and pulse until the mixture resembles coarse crumbs. Add the grated cheddar and pulse again until incorporated.
Add the chopped jalapeños and pulse once or twice. While pulsing, slowly add 1 tablespoon of cold water until the dough just begins to come together. Add the second tablespoon only if needed.
Transfer the dough onto a sheet of plastic wrap. Shape it into a log about 1½ inches in diameter. Wrap tightly and refrigerate for at least 1 hour (or up to 24 hours).
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Slice the chilled dough into ¼-inch rounds and place them on the baking sheet about 1 inch apart.
Bake for 12–14 minutes, or until lightly golden around the edges. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.