Cheddar Cheese Nippers

Cheddar Cheese Nippers

15
PJP 1

"A crispy cheesy cracker that is very similar to the one that you grew up with -- but with a few additions (or not), they can be a wonderful appetizer. But watch out, they are addictive."
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Ingredients

1 h 15 m servings 134 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  2. Place the flour, Cheddar cheese, butter, salt, and cayenne pepper into the work bowl of a food processor, and pulse until well mixed, about 10 times. Scrape the mixture out onto a well-floured work surface, and gather the dough into a ball. Roll the dough out into a 1/8-inch thick layer. If dough is too sticky, refrigerate for about 15 minutes before rolling. Cut the dough into shapes with a biscuit cutter, cookie cutter, or ravioli cutter. Gently lay the cut-out crackers onto the parchment paper.
  3. Bake in the preheated oven just until the crackers start to turn golden brown at the edges, 11 to 13 minutes. Allow to cool on the sheet for about 10 minutes before removing to finish cooling on racks.

Footnotes

  • Cook's Note
  • Optional: instead of cayenne pepper, use 1/4 to 1/2 teaspoon of freshly ground black pepper.

Reviews

15
  1. 18 Ratings

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Most helpful positive review

No matter how I tried to resist the pull to use a substitution, I simply could not wait another day to make these with a pack of gruyere I had in the fridge. The recipe sounds so easy and delici...

Most helpful critical review

I cajunized this recipe because I was trying to recreate the ones I had as a kid. The original recipe was way too dry! I added about 1/2 a carton of Philladelphia Cooking Cream. I also added ...

No matter how I tried to resist the pull to use a substitution, I simply could not wait another day to make these with a pack of gruyere I had in the fridge. The recipe sounds so easy and delici...

Instead of white flour I used wheat- they don't look the best but I love whole wheat flour. Instead of 1.5 all purpose flour, I used 1c.+3TBSP of wheat flour. I doubled the cayenne pepper and th...

This is one of those recipe you make, just to say you tried it. It is like making homemade ketchup or marshmallow fluff. Both are common and cheap grocery store shelf staples. I decided to make ...

These are very good and easy to make. I did not want to mess with the cookie cutters and having them break so I shaped mine into 2 round logs and chilled in the fridge for about an hour. Then ...

This was a really good recipe. I used cheddar and parmesan and swiss and also added about a tablespoon of beer and then cracked black pepper instead of cayenne. The taste was very good. Im su...

I cajunized this recipe because I was trying to recreate the ones I had as a kid. The original recipe was way too dry! I added about 1/2 a carton of Philladelphia Cooking Cream. I also added ...

Delicious but I agree they are time consuming. A good thing to make when you feel like baking but want something savory :)

I found these to taste more like a biscut than a cracker. I would have liked more of a cheese flavor. If I try again I would refrigerate in a log and then slice with dental floss as thin as I co...