Wednesday, February 27, 2013

Spicy Sriracha Shortbread Crackers

Sarah from All Our Fingers in the Pie was our February 2013 Daring Bakers’ host and she challenged us to use our creativity in making Crisp Flatbreads and Crackers!

I chose this recipe because a friend saw it in the paper and asked that I make it! I added the sriracha pea crust - I love sriracha! It's a purée of fresh red jalapeños, garlic powder, sugar, salt and vinegar that is very popular in Canada and the United States. I found the sriracha peas at Target - not sure how easily available they are but wasabi peas would work too. For added zing you could also brush some sriracha sauce on the tops of the crackers before baking!
Roll the chilled dough in crushed sriracha peas.
These really are savory short bread cookies. I wouldn't put anything on top on them but they make a great appetizer.

Adapted from Ina Garten

2 cups all-purpose flour
1 teaspoon salt
1/8 tsp baking powder
5 ounces aged cheddar, grated
14 tbsp (1-3/4 sticks) cold unsalted butter, diced in ½ -inch pieces 
½  minced seeded jalapeño pepper 
¼  teaspoon chipotle chili powder
3 tablespoons ice water
1 egg beaten with 1 tablespoon milk, for egg wash
Fleur de sel or sea salt
½  c Sriracha peas, crushed (or wasabi peas)

  1. Place the flour, chipotle chili powder, kosher salt, and baking powder in a food processor fitted with the steel blade and pulse to combine. 
  2. Add the butter in pieces and continue to pulse until the flour mixture looks like coarse sand. 
  3. Add the cheddar, jalapeño and pulse again. 
  4. With the processor running, add the water in one dump. 
  5. Continue pulsing until the mixture just comes together into a ball. 
  6. Place dough on a lightly floured surface and with your hands roll it into a a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour or overnight.
  7. When ready to bake, preheat the oven to 400 degrees F. 
  8. Line a sheet pan with parchment paper or silpat.
  9. Roll the dough log in the crushed sriracha peas. Press peas into the log to ensure they stick.
  10. Cut the dough in 3/8-inch-thick slices (3/4 of a cm). 
  11. Place the crackers on the pan with at least an inch between cookies, brush with the egg wash, and sprinkle with the salt. 
  12. Bake for 12 to 15 minutes, until golden brown. 
  13. Serve slightly warm or at room temperature. 

If you don't have a food processor, whisk the dry ingredients together in a mixing bowl and then cut in the butter using two knives or a pastry blender tool. Add the cheese and jalapeño and mix with a fork (don't over work the dough). Add the water and mix until dough forms. Proceed as above.

Serving Size
Makes 32 to 34 crackers


  1. wow these crackers look so dang good! What an unique coating!

  2. Never thought spicy jalapeno and shortbread crackers could go so well. I'd want to try this soon. The photo of your unbaked dough looks perfect.

  3. I love the look of these crackers! They don't look like any type of shortbread I've ever seen before. Love the use of siracha/wasabi peas in the crust too, I'm definitely bookmarking this recipe to try.

  4. These look so good. I have added the recipe to my collection. Thanks for participating.

  5. These look so special!! I love your photo's too, just beautiful, I think I will have to try and make these with some wasabi peas :)

  6. wow..this look so good. Wish I could taste it right out from the photo. Yummy.

  7. These look incredible!! Have to try them.


  8. Great idea to crush the peas and coat the crackers with them. I'll take mine with a cold dirty martini please!

  9. heya--how much cheddar? i'm guessing 1 - 2 cups, grated, but would love to know what you did because these look DELISH!

    1. YIKES, how could I forget that! 5oz of cheese!
      Thx James for the catch!

  10. super appreciate it! will letcha know how they come out...