Alright...here's a peek at the Southern Cheese Crackers. If you've ever eaten (and loved) cheese straws, you'll fall head over heels for these. More on them in a minute.
About the Add a Pinch Cookbook...
Add a Pinch: Easier, Faster, Fresher Southern Classics by Robyn Stone is bound to be a true southern staple cookbook. The book is just beautiful...but at the same time, it's comforting. You pretty much want to crawl in and live there.
The author Robyn Stone is the real deal. She has a blog by the same name: Add a Pinch. Robyn is a sweet Georgia peach who I am lucky enough to call a friend. We were blog friends and finally met in real life here. When you meet friends at The Lodge, you are friends for life. It's true.
Robyn's recipes speak to my heart. They're familiar, they're classic, but these are updated recipes. Quicker getting to the table, fresher ingredients.
I've already made the Easy Skillet Lasagna and Parmesan Garlic Biscuit Rolls. The boys requested I make it again before they'd even finished eating dinner! This was Jack's reaction to the biscuit rolls..."you made these?" Me: "Yes!" Jack: "From SCRATCH?!?" ;) (They were a hit.)
I want you to have this cookbook in your kitchen, too.
Southern Cheese Crackers are a classic.
Southern Cheese Crackers. I knew immediately that I had to feature these on the blog. My mom made a similar recipe and only made them for company. Robyn's recipe is fantastic and brought back memories of mom. ♥
The crackers are made with cheese, butter, flour, and a little cayenne among other things. Robyn offers 3 versions in the book. I made the pecan crackers because I remember my mom's having pecans.
For the cheese, I used what I had on hand...Kerrygold Dubliner. An Irish cheese and another nod to my mom. Robyn's book is like that; it reminds you of your roots while you read about Robyn's.
The dough is shaped into logs and refrigerated. Once firm, the dough is sliced and baked until it's a glorious golden color.
Crunchy, cheesy, buttery, spicy. They're addictive and yes, the perfect little snack for company.
They go great with a cold beer.
This recipe is freezer-friendly, too. Freeze the dough to have on hand for pop-ins!
Southern Cheese Crackers
YIELD 40-60 crackers2 cups freshly shredded sharp cheddar cheese
8 tablespoons salted butter, softened
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1/2 cup finely chopped pecans
1 1/2 cups all-purpose flour
[Note: Robyn says you can stir in 1-2 tablespoons ice water to the dough if your cheese is on the dry side or pre-shredded.]
Shape the dough into two 1-inch diameter logs. Wrap in parchment or plastic wrap. Twist the ends and refrigerate 30 minutes.
Preheat oven to 375. Line baking sheets with parchment paper.
Cut the log into 1/8th-inch thick slices and place 1/4" apart on the prepared sheet.
Bake until light golden brown, about 15 minutes. Transfer to a cooling rack to cool completely. The crackers will keep in an airtight container for up to 1 week.
You'll love having the Add a Pinch cookbook in your kitchen!
