Spicy Cheese Crackers

I had a block of Malagasy cheese that I found too "milky" - is it called "young, not matured cheese" ? I could not eat this cheese on its own. So, I looked around for a recipe to cook the cheese. Voila - spicy cheese crackers with lots of herbs sounds like it will disguise the milky taste. It did.

Tea time

Based on this recipe:
https://www.browneyedbaker.com/spicy-southern-cheese-crackers/

8 ounces sharp cheddar cheese, shredded (about 2 cups) = I used about 200g of Malagasy cheese
0.5 cup (113 grams) salted butter, at room temperature = reduced a little
1 teaspoon kosher salt
0.5 teaspoon cayenne pepper = I used chili powder
0.25 teaspoon freshly ground black pepper
0.125 teaspoon garlic powder = I must have used a lot more
1.5 cups (213 grams) all-purpose flour

I tasted the dough when it was out of the mixer and added quite a lot of pepper, garlic and even chili powder to get the spiciness to the right level. To each his own. This is actually a very nice savory biscuit. I would make this again.

Grated cheese with butter

Cheese and butter in the mixer

The dough with flour and spices

For the fridge

First batch - thicker pieces - taste more cheese

Horrible light color - there are two batches here - thinner pieces in the 2nd batch

In the bottle

Comments

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