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Pistachio Cheddar Crackers

Prep Time: 10 minutes

Cook Time: 15 minutes 

Total Time: 25 minutes (+15 minutes chilling time)

Servings: 6

Quantity

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Ingredients

  • 1 cup (250 mL) all-purpose flour
  • 2/3 cup (150 mL) finely chopped pistachios
  • 1/4 cup (60 mL) cornmeal
  • 2 tbsp (30 mL) sesame seeds
  • 1/4 tsp (1 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) cayenne pepper
  • 6 tbsp (90 mL) unsalted butter, cold and cut into small cubes
  • 1 cup (250 mL) shredded Balderson Royal Canadian Cheddar 2 Year Old
  • 1 tsp (5 mL) flaked sea salt

Directions

  1. In food processor, pulse together flour, pistachios, cornmeal, sesame seeds, baking powder, salt and cayenne until blended.
  2. Add butter; pulse until mixture resembles coarse meal. Sprinkle in cheddar cheese; pulse until incorporated.
  3. Add 3 tbsp (45 mL) water; pulse until soft dough starts to form, adding up to 1 tbsp more water if needed. Transfer to lightly floured work surface; knead a few times. Divide into 2 portions. Roll each portion into a ball and shape into disk. Wrap each disk in plastic wrap; refrigerate for 15 minutes. 
  4. Preheat oven to 375F (190C). Working with one portion of dough at a time, roll out between 2 pieces of parchment paper into 12-inch (30 cm) round, about 1/8-inch (5 mm) thick. Cut into 2-inch (5 cm) squares; arrange on parchment paper–lined baking sheets, about 2 inches (5 cm) apart.
  5. Prick with fork; sprinkle with sea salt. Repeat with remaining dough.
  6. Bake for 10 to 12 minutes or until lightly golden around edges. Cool completely on baking sheet. Store in airtight container for up to 5 days.

Tip: Substitute pecans or walnuts for pistachios. 

Data sheet

Difficulty
Medium
Protein
Vegetarian
Season
Fall
Time
15-30 Minutes

Products in this Recipe

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