Rosemary Cheese Crackers

Name: Rosemary Cheese Crackers
Yield: makes about 2 1/2 dozen 2-inch-square or round crackers
Ingredients: 2 cups (8 ounces) grated sharp Cheddar cheese; 8 tablespoons (1 stick) unsalted butter, softened; 1 1/2 cups all-purpose flour; 2 teaspoons dried rosemary; 1 teaspoon sea salt, plus more for sprinkling on top; 1 teaspoon crushed red pepper flakes; 1/4 teaspoon ground cayenne pepper

December 14, 2011

Most every Southerner has a favorite recipe for cheese biscuits, cheese crackers, or cheese straws, those staples of holiday gifting and year-round entertaining. With the addition of rosemary and chile peppers, I give this version of these buttery crackers unexpected heat and flavor that makes them extra habit-forming. Serve topped with fresh goat cheese and pepper jelly along with a round or two of Sazeracs (page 28) or Wendy’s Bloody Marys (page 28). Shake it up with a SALTY DOG (see page 27)

Recipe notes

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