Guinness® Pretzel Cheddar Crackers
I acquired the taste for Guinness® the first time I visited Dublin. I was told that it's freshest there. Now, after many pints later, I think it's fresh everywhere. I have great memories of Ireland. Love the food scene, the people, the whiskey, the beer, the smoked salmon, the seaweed, the potatoes...
These crackers are made with crushed pretzels (yes...whiz them up in your food processor) and cheddar cheese. No flour. You will not find these in a store...so you'll need to make them with My Perfect Cookie! Cut into thin slices (1/8"), which is possible with this dough. The cracker will be nice and crispy.
- 2 cups crushed pretzels
- 1 1/2 cups shredded old cheddar or Irish cheddar
- 1 tablespoon cornstarch
- 1/4 tsp Lowry seasoning or celery salt
- 1 stick cold unsalted butter, cut into cubes
- 3 tablespoons Guinness® (Rest of the can, you can drink. You're welcome.)
- Black pepper or Gold pepper for sprinkling
- In your food processor, crush the pretzel until it is a flour texture. Combine the cheese, cornstarch, and salt and process for 30 seconds.
- Add the butter and process for another 30 seconds.
- Add the Guinness® and process until the dough forms into a ball.
- Follow instructions for My Perfect Cookie.
- After the logs have chilled for a minimum of 3 hours, take out of the tubes.
- Slice the log into 1/8” thin crackers. Remember to roll the log slightly after each slice to prevent the log from flattening from the weight of the knife. Keeps the crackers round with each slice.
- Place the crackers on parchment or silpat lined baking sheet. Leave about 1” between crackers. They do not spread.
- Lightly sprinkle black pepper or gold pepper on each cracker.
- Bake in a 375 degree Fahrenheit oven for 10 to 12 minutes.
- Let crackers cool on baking sheet for a few minutes and then transfer to wire racks.
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