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Correo Electrónico
Add a photomake ahead and freeze, defrost overnight in the fridge. slice and bake.
Raciónes: 34 crackers
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Ingredientes
- 2 cups flour
- 1 tsp salt
- 18 tsp baking powder
- 14 tbsp (1 3\4 sticks) cold butter 1\2 inch dice
- 5 ounces extra sharp white cheddar, grated
- 1 tbsp minced seeded jalapeno pepper
- 1/4 tsp chipotle chili powder
- 3 tbsp ice water
- 1 egg beaten with 1 tbsp milk for egg wash
- fleur de sel or sea salt
Direcciones
- place the flour, salt and baking powder in a food processor, fitted with the steel blade and puse to mix. add the butter and putse until the mixture resembles coarse meal. add the cheddar jalapeno and chiltle chili powder and pulse again. with the processor running add the ice water all at once. continue pulsing until the mixture begins to form a ball. dump the dough onto a floured board and roll it into a 14 in log. wrap in plastic and refrigerate for at least 1 hour.
- when ready to bake, preheat the over to 400 line a sheet pan with parchment.
- cut the dough in 3/8 inch thick slices. place the crackers on the prepared pan, brush with the egg wash and sprinkle with the bleur de sel. bake for 12 -15 min until golden brown. serve warm or at room temp
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 34 servings | |
| Calories 87 | |
| Calories from Fat 56 | 64% |
| Total Fat 6.33g | 8% |
| Saturated Fat 3.94g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 796mg | 33% |
| Potassium 16mg | 0% |
| Total Carbs 5.7g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.06g | 0% |
| Protein 2.01g | 3% |
