These crackers combine the creamy cheese flavor with the distinctive habanero pepper spiciness, creating an explosive bite perfect for any occasion. They are ideal to serve alongside a cheese board or as a party appetizer.
Below you will find our recipe
| Ingredients | Qty |
| All purpose flour | 150 g |
| Cheddar cheese (grated) | 150 g |
| Butter w/o salt | 100 g |
| Habanero pepper | 1-2 pcs |
| Baking powder | 1 tsp |
| Egg | 1 piece |
| Salt | 1/2 tsp |
| black pepper | 1/2 tsp |
| Sesame seeds | optional |
Instructions
- In a medium bowl, sift the flour with the baking powder and salt. Set aside.
- In another bowl, beat the butter until soft. Add the shredded cheese and mix well until combined.
- Add the egg to the butter and cheese mixture. Beat until fully integrated.
- Stir in the finely chopped habanero, ensuring it is evenly distributed throughout the mixture.
- Gradually add the flour mixture to the butter mixture, blending until a soft dough forms. If the dough is too sticky, refrigerate it for 15-20 minutes.
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper. With a little flour on your hands, form small portions of dough into balls about the size of walnuts. Arrange them on the tray and lightly press down with a fork or your palms. For extra texture, you can sprinkle sesame seeds on the crackers if you wish.
- Bake the crackers for 12-15 minutes or until golden around the edges. Let them cool on a wire rack.
Tips
If you prefer less heat, remove the seeds from the habanero before chopping it, or use only half of the chili. These crackers can be stored in an airtight container for up to a week.
Enjoy these crunchy and delicious cheese crackers with a spicy kick!
Discover here all the varieties of peppers we cultivate in our greenhouses.
