Ina Garten’s Chipotle Cheddar Crackers
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Ina Garten is back and better than ever with her 13th cookbook, Go-To Dinners. Like the title suggests, it’s filled to the brim with the Contessa’s favorite crowd-pleasing recipes that you’ll want to make on repeat. With that in mind, these chipotle cheddar crackers need little introduction.
“One of my go-to tricks is to keep some dough for slice-and-bake crackers in the freezer that I can throw in the oven when people are coming for drinks,” Garten writes. “The sharp Vermont Cheddar and spicy chipotle chili powder with crunchy sea salt really wake up everyone’s taste buds. My friends can’t stop eating these!”
Go-To Dinners Copyright © 2022 by Ina Garten. Photographs copyright © 2022 by Quentin Bacon. Published by Clarkson Potter, an imprint of Random House.
1 stick (8 tablespoons) unsalted butter, at room temperature
½ pound aged Cheddar, such as Grafton 2-year, grated (see note)
1 cup plus 2 tablespoons all-purpose flour
½ teaspoon ground chipotle powder
Flaked sea salt, such as Maldon
1. In the bowl of an electric mixer fitted with the paddle attachment, place the butter, Cheddar, all of the flour, the chipotle powder and 1 teaspoon kosher salt. Add 1½ tablespoons water and mix on low speed to combine the ingredients. Turn the mixer to medium and beat for 30 seconds, until the ingredients come together in big clumps.
2. Transfer the dough to a lightly floured cutting board and roll it into a log 12 inches long by 1½ inches wide. Wrap in plastic and refrigerate for at least 1 hour. (You can refrigerate the dough for several days or freeze it for up to 4 months.)
3. When ready to bake, preheat the oven to 350°F.
4. Line two sheet pans with parchment paper. Slice the dough ½ inch thick (see note) and place the rounds 1 inch apart on the parchment paper. Sprinkle with sea salt and bake for 15 to 17 minutes, until golden brown. Cool on the sheet pans or a baking rack and serve at room temperature.
Notes: Grate the Cheddar on a box grater or in a food processor fitted with the carrot grating disk. To portion the dough, I use a 3- to 4-inch paring knife, dipping it in warm water occasionally to make slicing easier.