baking

Spicy Cheddar Crackers

spicy cheddar crackers recipe

Have you ever made your own crackers? I definitely recommend trying it. They are so easy to make! Not only will your effort be rewarded with a couple batches of wonderfully crunchy cheese crackers but your home will smell like heaven too.

This recipe is structured in a way that it gives you measures to spice up half of the dough while leaving the other half just ‘plainly’ cheesy. So yes, you will actually end up with two kinds of delicious crackers, cheesy ones and chili ones.

Divine!

You can find all the details below…

Happy baking!

With love,
Petra

 

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Spicy Cheddar Crackers
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 70 crackers
 
Ingredients
  • ½ stick (55 grams) unsalted butter, at room temperature
  • 8 ounces (230 grams) sharp cheddar cheese, finely grated
  • ½ tsp salt
  • ¼ tsp coarsely ground black pepper
  • 1 cup (130 grams) all-purpose flour
  • 2 tbsp cold water
  • ...
  • For Chili Cheese Crackers (these amounts will spice half of the cracker dough) :
  • ⅛ teaspoon garlic powder
  • ¼ teaspoon chili powder
  • ½ teaspoon sweet paprika powder
Instructions
  1. In the bowl of your electric mixer, beat together the butter, cheese, salt and pepper. It will come together in a soft ball. With the mixer on low-speed, slowly add flour. Mixture will become dry and crumbly. Add two tablespoons of water and beat until the mixture just comes together - the dough should be moist but not wet. Use your hands to form a dough ball.
  2. Divide the dough in half and add chili seasoning to half of the dough. Knead the spices into the dough. Wrap each disk of cracker dough in plastic wrap and refrigerate for 30 minutes.
  3. While the dough chills, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
  4. On a lightly floured work surface, roll the dough out very thin, about an eighth of an inch (3 mm) thick. Cut out rounds of dough with a 1¾-inch (4.5 cm) round cutter dipped in flour. Place a portion of the crackers on the prepared baking sheet and dot the center of each cracker with a fork. The pieces can be close together as they won’t expand much when baking. Bake for 12 minutes until fragrant, golden brown and crisp. Allow to cool before serving.

 

This lovely recipe was adapted form JoyTheBaker.com.

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Huggy Bear Cookies

huggy bear cookie recipe

Yesterday I found myself in the mood for some festive baking.

Wanting to do so, I remembered a picture that I accidentally found in the deep deep waters of the internet a couple of weeks ago. It was a picture of cute bear cookies with each little bear holding a treat in its arms. How adorable!

To replicate the cookies I used a very simple sugar cookie dough that does not change the shape that much while baking. As an item for the bears to hug 🙂 I chose almonds and golden jumbo raisins (I have to admit that I liked the latter a little better).

Here’s all that followed…

 

huggy bear cookie recipe

1. Preheat the oven to 350 °F (175 °C).

2. In the bowl of your mixer cream butter and sugar until smooth.

3. Beat in vanilla extract and egg.

4. In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be rather stiff. If it becomes too stiff for your mixer, turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.

 

huggy bear cookie recipe

5. Divide into workable batches, roll out onto a floured surface into about 1/8 inch
(0.3 cm) thickness.

 

huggy bear cookie recipe

6. Cut out bear cookie shapes and place them on a cookie sheet that you’ve lined with parchment paper. Insert an almond or a raisin on top of each cookie.
 

huggy bear cookie recipe

Here’s a selection of the treats I’ve chosen – almonds and golden jumbo raisins.

 

huggy bear cookie recipe

7. Finally fold the arms into a hugging position (press the arms firmer so they don’t open while baking). You can use a wooden skewer to indent eyes and nose for each bear.

 

huggy bear cookie recipe

8. Bake at 350 °F (175 °C) for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

Enjoy!

And cheers to Holiday baking!

With love,
Petra

(This amazing recipe was inspired by www.neol.jp and www.inkatrinaskitchen.com.)

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Huggy Bear Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 60 cookies
 
Ingredients
  • 1 cup (226 grams) butter, softened
  • 1 cup (200 grams) granulated white sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 2 tsp baking powder
  • 3 cups (420 grams) all-purpose flour
  • almonds and jumbo raisins
Instructions
  1. Preheat the oven to 350 °F (175 °C).
  2. In the bowl of your mixer cream butter and sugar until smooth.
  3. Beat in vanilla extract and egg.
  4. In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be rather stiff. If it becomes too stiff for your mixer, turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
  5. Divide into workable batches, roll out onto a floured surface into about ⅛ inch (0.3 cm) thickness.
  6. Cut out bear cookie shapes and place them on a cookie sheet that you've lined with parchment paper. Insert an almond or a raisin on top of each cookie.
  7. Fold the arms into a hugging position (press the arms firmer so they don't open while baking). You can use a wooden skewer to indent eyes and nose for each bear.
  8. Bake at 350 °F (175 °C) for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

 

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