I've been so busy with the holidays that I haven't had a chance to make anything from Ina Garten's new cookbook, Go To Dinners. But I finally had a few minutes today, and boy am I glad! These chipotle cheddar crackers are SO easy to make—and they're perfect for the upcoming holidays. They'll keep in the freezer until you're ready to bake them, so you can focus on all the other details of your holiday gathering instead of worrying about what people will eat.
¼ lb. (1 stick) unsalted butter, at room temperature
½ lb. aged Cheddar, grated
1 cup plus 2 tbsp. all-purpose flour
½ tsp. ground chipotle powder
In a large bowl, use the paddle attachment on an electric mixer to beat together the ingredients. Add 1½ Tbsp. water and mix on low speed to combine the ingredients. Turn the mixer to medium and beat for 30 seconds, until the ingredients come together in big clumps.
Transfer the dough to a lightly floured cutting board and roll it into a log that's 12" long. Wrap in plastic and refrigerate for at least 1 hour. (You're able to refrigerate the dough for several days or even freeze it for up to 3-4 months.)
Then, preheat the oven to 350°.
Line two sheet pans with parchment paper. Slice the dough ½" thick and place the rounds 1" apart on the parchment paper. Sprinkle with our favorite flaked sea salt and bake for 15 to 17 minutes, until golden brown. Cool on the sheet pans or a baking rack and serve at room temperature.