Recipes, re-invented from cooking shows
Three-Chile Cheese Crackers
Prep. Time:
Baking Time:
Total Time:
60 minutes
12-15 minutes
1 hour 15 minutes
Serves:
48 crackers
Elevated version of Jordan's signature crackers featuring enhanced chile complexity through toasted whole chiles and smoked paprika, dual cheese system (aged cheddar and Parmigiano-Reggiano) for superior umami depth, and fresh thyme for aromatic complexity. Improved hydration ratios create better dough handling, while higher baking temperature ensures optimal crispness.
Seen on Season 5 of The Great British Baking Show ™
Ingredients
FOR THE CHILE BLEND:
1/2 tsp chipotle chile powder
1/4 tsp arbol chile flakes (or 1/8 tsp ground arbol)
1/4 tsp ancho chile powder
1/8 tsp smoked paprika (to enhance smokiness)
FOR THE DOUGH:
2 cups (240g) all-purpose flour, plus extra for rolling
7 g SAF red instant yeast
1 tsp granulated sugar
1/2 tsp warm water (105-110°F)
3/4 cup (180ml) warm water (105-110°F)
3 tablespoons extra virgin olive oil
1 1/4 tsp fine sea salt
3/4 cup (75g) sharp aged cheddar cheese, freshly grated
1/4 cup (25g) Parmigiano-Reggiano, finely grated
1 tablespoon fresh thyme leaves, finely chopped
Coarse sea salt for sprinkling
Instructions
PREPARE THE CHILE BLEND:
1. Toast whole chiles (if using): In a dry skillet over medium heat, toast cascabel and arbol chiles for 30-60 seconds until fragrant. Cool completely and grind to powder.
2. Combine chile blend: Mix chipotle powder, arbol, cascabel, and smoked paprika. Set aside.
MAKE THE DOUGH:
3. Activate yeast: Dissolve yeast and sugar in 1/2 tsp warm water. Let stand 5-8 minutes until foamy and doubled in size.
4. Combine dry ingredients: In a large bowl, whisk together flour, salt, and chile blend until evenly distributed.
5. Add cheeses: Toss grated cheddar, Parmigiano-Reggiano, and thyme with the flour mixture until well coated.
6. Form dough: Create a well in center, add yeast mixture, remaining warm water, and olive oil. Mix with a fork until shaggy dough forms.
7. Knead briefly: Turn onto lightly floured surface and knead for 2-3 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
FIRST RISE:
8. Rise: Place dough in lightly oiled bowl, cover with damp towel. Let rise in warm spot for 30-40 minutes until increased by 50% (not doubled).
SHAPE AND BAKE:
9. Preheat: Heat oven to 425°F (220°C) with racks in upper and lower thirds.
10. Divide dough: Turn dough onto floured surface and divide into 2 portions for easier handling.
11. Roll thin: Roll each portion to 1/8-inch thickness (about 12x16 inches). Let rest 5 minutes if dough springs back.
12. Cut crackers: Using a 2-inch round cutter or glass, cut straight down without twisting. Re-roll scraps once.
13. Final prep: Place on parchment-lined baking sheets, spacing 1 inch apart. Brush lightly with olive oil and sprinkle with coarse salt.
14. Bake: Bake 12-15 minutes, rotating pans halfway through, until deep golden brown and crispy throughout.
15. Cool: Transfer to wire racks immediately. Cool completely before storing.
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