Katherine Gillen The recipe starts with softened butter, and thankfully, I remembered to leave out a stick the morning I made the crackers. The cheddar required grating, and while Ina recommends ...

½ pound aged Cheddar, such as Grafton 2-year, grated (see note) 1 cup plus 2 tablespoons all-purpose flour ½ teaspoon ground chipotle powder Kosher salt Flaked sea salt, such as Maldon 1.

Sprinkle with flaky sea salt (we love Maldon) and bake for about 15 minutes. We found the crackers were best eaten at room temperature. Related: Get Ina's Chipotle Cheddar Cracker Recipe ...

Press the cracker crumbs on top. 4. Bake for 12 to 16 minutes, or until the fish is cooked through and a thermometer inserted into the thickest part of the fish registers 145 degrees. 5.

Almond flour crackers make for a healthy replacement for your regular snacks. They're gluten-free, low on carbs, and packed ...

1. In the bowl of an electric mixer fitted with the paddle attachment, place the butter, Cheddar, all of the flour, the chipotle powder and 1 teaspoon kosher salt. Add 1½ tablespoons water and ...