Cheesy Chive & Onion Crackers
1 hour 0 mins
1 ¼ cups all purpose flour
5 tablespoons dehydrated onion flakes, divided
3 tablespoons dehydrated chives
½ teaspoon granulated sugar
¼ teaspoon baking powder
¼ teaspoon kosher salt
½ cup Vermont Creamery Unsalted Cultured Butter, chilled, cubed
4 ounces sharp white Cheddar, finely grated
2 ounces Gruyère cheese, finely grated
3 tablespoons ice water
⅓ cup heavy whipping cream
⅓ teaspoon flaky sea salt for finishing
- Place flour, 2 tablespoons dehydrated onions, dehydrated chives, sugar, baking powder, and salt in food processor and pulse a few times to combine. Add cold butter cubes and pulse until the butter is about the size of peas, about 6 to 8 times. Add grated Cheddar and Gruyère and continue to pulse until the cheese is incorporated in the butter and flour mixture, then with the motor running slowly stream in 3 tablespoons ice water and pulse until dough starts to form a ball (it’s okay if it’s a little shaggy).
- Turn dough onto lightly floured surface, bring the dough together into a round with your hands, and knead a couple times. Roll dough into a 12-inch round. Fold top and bottom into the center so they meet in the middle, then repeat the same process with the sides, creating a square (this is creating lots of flaky layers!). Wrap in plastic wrap and chill for 45 minutes.
- Heat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Remove dough from the refrigerator, divide in half, place one half on a lightly floured surface, and return the other half to refrigerator.
- Roll dough out into a rectangle about 13x10” and no more than ⅛” thick. Using a fluted pastry cutter, trim the edges, saving the scrapes, to create a clean rectangle. Transfer dough to one of the parchment-lined baking sheets. Cut dough into 1½” strips lengthwise and 1½” strips crosswise to create square crackers. Using a fork, dock each cracker diagonally across the center (this will allow steam to escape when baking).
- Using a pastry brush, brush the top of the cut dough with a thin layer of heavy cream and sprinkle each cracker with a few flakes of flakey salt and then sprinkle 1½ tablespoons of dehydrated onions evenly over the top of crackers. Pull crackers apart so there is about ⅛” between each one. Freeze for 10 minutes. (At this point, the crackers can be frozen completely, and then transferred to a zip-top freezer bag to be baked later. The unbaked crackers are good in the freezer for up to 1 month.)
- Bake crackers, turning the tray halfway through, until they are slightly puffed and golden, about 16 to 20 minutes. If baking from frozen, crackers might take a couple extra minutes.
- While the first batch of crackers is chilling and baking, repeat the rolling and cutting process with the remaining half of the dough. Combine any leftover scraps into a ball, reroll, cut, and garnish that dough.
- Cool crackers for 15 minutes before serving and enjoy with bubbles or your favorite batch cocktail! Crackers can be kept in an airtight container for up to 2 days.