Kerrygold
Author: 
Recipe type: Kerrygold Aged Cheddar with Irish Whiskey Spread and Kerrygold Dubliner Crispy Cheese Crackers
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • For the Kerrygold Aged Cheddar with Irish Whiskey Spread:
  • 4 ounces cream cheese, at room temperature
  • 3½ ounces Kerrygold Aged Cheddar with Irish Whiskey
  • 1 tablespoon whiskey
  • 1 teaspoon prepared horseradish
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon dry mustard powder
  • ¼ teaspoon Kosher salt
  • For the Kerrygold Dubliner Crispy Cheese Crackers:
  • 1½ cups all-purpose flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon dry mustard powder
  • 1½ cups finely shredded Kerrygold Dubliner Cheese
  • 8 tablespoons Kerrygold Butter, cubed and chilled
  • 3-6 tablespoons ice water
Instructions
  1. Begin by preparing the cheese spread.
  2. In the work bowl of a food processor combine the cream cheese, shredded cheese, whiskey, horseradish, onion powder, garlic powder, Worcestershire sauce, mustard powder, and salt. Process until the mixture is smooth, stopping to scrape down the sides of the bowl to make sure all the cheese is thoroughly processed, about 1 minute.
  3. Transfer the mixture to a container, cover, and chill for at least 4 hours, or up to 3 days.
  4. Next, prepare the crackers.
  5. In a medium bowl combine the flour, salt, sugar, baking soda, and mustard powder. Add the shredded cheese and toss to coat the cheese thoroughly in the flour mixture.
  6. Add the cubed butter and, with your fingers, rub in the butter until the mixture resembles sand with a few larger pea sized pieces of butter remaining. Add 3 tablespoons of ice water and mix until a shaggy ball forms. Add additional water, 1 tablespoon at a time, until no dry flour remains in the bowl and the dough holds together when you squeeze it into a ball.
  7. Turn the dough out onto a surface lightly dusted with flour. Press the dough out with your palm to form a rough rectangle. Fold the dough in half, turn the dough ¼ turn and repeat this process 4 more times. Wrap the dough in plastic wrap and chill for at least 1 hour, or up to 2 days.
  8. Heat the oven to 375 F and line two baking sheets with baking parchment. Once chilled, remove the dough from the refrigerator and let stand at room temperature for 10 minutes. On a lightly floured surface roll the dough into a rectangle that is approximately ⅛-inch thick, about 18x14-inch rectangle. Cut the dough into 1-inch square crackers using a pizza cutter and a ruler. Place the squares onto the prepared baking sheets and dock each square with a fork and sprinkle the tops of the crackers lightly with Kosher salt.
  9. Bake the crackers for 9-12 minutes, or until the crackers are golden brown all over, and deep golden brown on the bottoms. Let the crackers cool completely on the baking sheet. Store the crackers in an airtight container for up to 3 days at room temperature.
Recipe by Evil Shenanigans at https://evilshenanigans.com/2014/11/kerrygold-aged-cheddar-irish-whiskey-spread-dubliner-crispy-cheese-crackers/