The big aged-cheddar flavor of these little crackers stands up to bourbon cocktails.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees. Pulse butter, cheddar, flour, salt, and cayenne pepper in a food processor until mixture resembles coarse crumbs. Add heavy cream; pulse until just combined.

  • Divide dough into 4 pieces; shape into rectangles. Wrap each in plastic. Refrigerate until firm, about 30 minutes.

  • Working in batches, roll out each rectangle on a lightly floured surface to a 1/4 inch thickness. Transfer dough to a parchment-lined baking sheet, and cut into 1-inch squares. Separate squares, leaving at least 1/4 inch between each. Refrigerate until chilled and firm, about 20 minutes. Bake until pale golden, 15 to 17 minutes.

Reviews (2)

81 Ratings
  • 5 star values: 11
  • 4 star values: 12
  • 3 star values: 34
  • 2 star values: 19
  • 1 star values: 4
Rating: Unrated
The recipe in the magazine called for 1/2 cup flour. I think that the 1 1/2 cup in the recipe above will work much better.
Rating: Unrated
After making 8 batches of these cheddar bites, about 90 percent all went into a large flat glob. Then after spending lots of time and money on nothing, we realized that the receipe calls for 4 ounces of cheese (2 cups). This should read 1 cup. Please make the change on your receipe.