Say seasons greetings to the piquant flavors of these nibbles that are equal parts Southern cheese straws and cheese crackers. Dock marks in the center of each cracker are the key to maintaining a flaky, crunchy texture; as they bake, the butter melts and creates steam that causes the crackers to puff up, escape through the dock marks, and then flatten as they cool.
Chipotle, Gouda, and Cheddar Bites
Makes about 50 crackers
Ingredients
- 1½ cups (188 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (1 gram) garlic powder
- ½ teaspoon (1 gram) smoked paprika
- ¼ teaspoon ground chipotle chile pepper
- ¼ teaspoon ground black pepper
- ½ cup (113 grams) unsalted butter, softened
- 3 ounces (85 grams) smoked Gouda cheese, shredded
- 3 ounces (85 grams) white Cheddar cheese, shredded
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- In the work bowl of a food processor, pulse flour, salt, garlic powder, paprika, chipotle pepper, and black pepper until combined. Add butter and cheeses; pulse until a dough forms.
- Turn out dough onto a clean surface, and gently knead until dough comes together.
- On a lightly floured surface, roll dough to ¼-inch thickness. Using a fluted pastry wheel, cut into 1-inch squares. Place 1 inch apart on prepared pan. Using a fork, dock centers.
- Bake until golden brown and crisp, 6 to 8 minutes. Let cool completely on pan on a wire rack. Store in an airtight container for up to 5 days.
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