Oh it’s getting close to the end of the posts, not necessarily the baking, just the posting! So I haven’t really done a new version of Spicy Cheese straws or crackers, so this is it. It uses a secret ingredient to add a bit of a crunch to the cookie/cracker. Of course it’s spicy but you can cut back on the heat by reducing the quantity of chili powder used. This is my recipe for Spicy Crunchy Cheese bites, ideal with a cold beer or just on it’s own.
So the secret ingredient is corn flakes. I love using corn flakes in baking – or just eating them for breakfast. There is something homey about them and other than porridge, it is the first breakfast cereal I remember eating as a kid growing up. You can either crunch them up by hand or use a mixer. I prefer using my hands, there is something therapeutic about the sound, the texture and the aroma. That’s the crunchy part of the equation, the cheesy part comes from old cheddar, I used white cheddar this time, but if you check back on other recipes on the site, I have used other types cheeses to flavor my crackers.
The heat comes from the use of hot chili powder and a Scotch Bonnet pepper. Oh these are spicy, not for the faint of heart! Again, if you don’t like the heat, leave out the Scotch bonnet and chili powder. I also used garlic powder and onion powder so these will be flavorful without the heat. The kitchen will be filled with the aroma of savory crackers. I didn’t roll out the dough and cut shapes, instead I just scooped using a teaspoon and made them into small round balls. Make these anytime you get the craving for a cheese snack, make lots, they go fast! As always – enjoy!
Ingredients
227g (1 cup) butter, room temperature
400g block old cheddar
280g (2 1/4 cups) all-purpose flour
2 1/2 cups corn flakes, crushed
1/2 tsp baking powder
1/2 tsp chili powder – or paprika, smoked paprika, chipotle chili – really any you like
1 scotch bonnet or habanero pepper
Directions
1. Preheat the oven to 350 and line 2 baking sheets with parchment – set aside
2. Sift the flour, baking powder and chili into a bowl
3. Add the corn flakes to the bowl and mix everything together, crushing the corn flakes by hand – giving you immense gratification – set aside
4. To the bowl of your food processor, break up the cheese block into smaller pieces (it’s be kind to your food processor week!) and add it along with the butter, chili powder and scotch bonnet – pulse for about 1 – 2 minutes (depends on the power of your machine) until a dough is formed around the blade – stir the sides of the processor bowl as needed to ensure even consistency
5. Add the flour/cornflake mix in one go and pulse until it is also combined
6. Turn this over onto a lightly floured surface and just bring together into one uniform lump
7. Break off small balls of dough – size of a ping pong ball/loonie or a size you like, roll into a ball and place on the lined baking tray – leave about 1″ space in-between each piece
8. When all the dough is done, place the trays in the oven and bake for about 20 minutes rotating the trays half way through the cooking time.
9. The cookies should move from the tray if you give it a nudge – they will harden as they cool. If the cookie doesn’t move, bake it for 1 – 2 minutes longer
10. Remove them to a cooling rack after 5 minutes – store in an airtight container when completely cool
