
Cheesy Chive & Onion Crackers
Servings:
30
prep time:
30 mins
Total time:
1 hours 0 mins
Ingredients
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1 ¼ cup all purpose flour
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5 tbs dehydrated onion flakes
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3 tbs dehydrated chives
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½ tsp granulated sugar
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¼ tsp baking powder
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¼ tsp kosher salt
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1 stick Vermont Creamery Unsalted Culture Butter, chilled and cubed
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4 ounces sharp white cheddar, finely grated
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2 ounces gruyere, finely grated
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3 tbs ice water
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⅓ cup heavy whipping cream
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⅓ Flaky sea salt for finishing
Directions
- Place flour, 2 tablespoons dehydrated onions, dehydrated chives, sugar, baking powder, and salt in a food processor and pulse a few times to combine. Add the cold butter cubes and pulse until the butter is about the size of peas, about 6 to 8 times. Add the 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 the dough starts to form a ball (it’s okay if it’s a little shaggy).
- Turn the dough onto a lightly floured surface, bring the dough together into a round with your hands, and knead a couple times. Roll the dough into a 12-inch round. Fold the 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.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Remove the dough from the refrigerator, divide in half, place one half on a lightly floured surface, and return the other half to the refrigerator.
- Roll the 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 the dough to one of the parchment-lined baking sheets. Cut the 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 the crackers. Pull the 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 the crackers, turning the tray halfway through, until they are slightly puffed and golden, about 16 to 20 minutes. If baking from frozen, the 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 the 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.