Everyone has a favorite – that cracker you reach for first when faced with cheese, a delicious dip or spread. It’s something you can count on – a perfect marriage if you will. A great cracker with a creamy, tangy or sweet spread is perfection. I always keep a box of Triscuits on hand, because they are my favorite cracker with cheese or fruit. I also try to keep water crackers on hand, particularly during the holidays, when taking appetizers or finger foods to parties is the norm.
I know you might be rolling your eyes at making crackers from scratch. Really, Kim?? But, they do only take a few ingredients, maybe ten minutes to throw together and then an hour or so to chill before you slice and bake them. I will admit that I might have cussed a little (or a lot) when I was making the first few slices. I let the dough chill a little too long and it was hard as a rock. After letting it sit out a bit, I had a much easier time slicing it up.
The beauty of this dough is that you can change it up with other ingredients. Use different cheeses, herbs and more. I adapted this recipe from a Martha Stewart recipe that called for cheddar and Gruyere. I like Gruyere, but it’s not something I often have on hand. Cheddar and Monterey Jack are almost always in my fridge, ready to throw on tacos, stir into creamy pimento cheese or tuck into a buttery grilled cheese.
The cheddar cheese and poppy seeds give these crackers a nice color pop. Although it’s perfectly okay to serve them naked, I topped them with homemade artichoke relish. My friend, Beth, makes a huge batch of this beautiful artichoke relish every Fall. It’s dazzling to look at with its bright mustardy color and it’s delectable, especially with a good sharp cheddar cheese. It’s liquid gold and I look forward to her generous gift of a jar or two every year. It’s the ideal complement to cheesy crackers!
So, gather up the ingredients for these babies and give them a try. They are best served on the day you make them, but they will keep in an air-tight container for several days. You can even freeze them after baking. You might just need to toast them in the oven a little bit to revive the crunch. Serve them with a dry white wine or a Peach and Strawberry Gin and Tonic.
Calories
Fat
Carbs
Protein
Kim Daniels (adapted from Martha Stewart)
2 hr, 30 Prep Time
16 minCook Time
2 hr, 46 Total Time
Save RecipeIngredients
- 1 cup all-purpose flour
- One teaspoon coarse salt
- 1/2 teaspoon poppy seeds and additional for topping
- Two tablespoons butter, cold & unsalted, cut into pieces
- 1/2 cup finely grated sharp cheddar
- 1/2 cup Monterey Jack Cheese
- 1/4 cup whole milk
- 1/4 teaspoon horseradish mustard
Instructions
- In a bowl: Combine flour, salt & poppy seeds, whisk together.
- Mix the butter in with your fingers until it forms crumbles.
- Add cheeses.
- Stir in milk and mustard with a whisk until dough forms.
- Roll dough into a log two inches wide and wrap in plastic.
- Place in freezer for up to two hours.
- Preheat oven to 350 degrees.
- Remove log from freezer. If it is frozen, let stand at room temp for about 10 minutes.
- Slice log into 1/8 inch rounds, arrange on baking sheets lined with parchment paper and sprinkle with poppy seeds.
- Bake for 14 -16 minutes rotating once at 7 minutes until the edges turn golden. Let dry on a wire rack.
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