Manchego, Chili, & Lime Crackers

So you’ve made a double batch of my fabulous old fashioned pie dough but you only needed one crust and the other portion is sitting lonely in the fridge.  Here’s a cracker recipe you can whip up in a snap.

Here’s What You’ll Need:

Leftover chilled pie dough – around 6 ounces in weight (or you can use the handy dandy recipe at the bottom of this page).

1 Large Dried Chili Pepper

1 Lime

5-6 Ounces of Cheese (I made this batch with goat Manchego) chopped into large chunks

Salt or if you’re fancy, this nifty shaker of chili lime salt Chili Lime Seasoning Salt


Preheat oven to 400 degrees and line cookie sheets with parchment.

In a food processor combine the chilled dough, chili pepper (minus the stem), juice of 1/2 lime, and the chunked up manchego.  Pulse until even crumbles form.


Turn out onto parchment paper lightly dusted with rice flour or corn starch and knead only until a dough is formed.  If the dough is too dry add more lime juice a bit at a time.  The dough should hold together but not be sticky.

Dust the rolling pin with more rice flour or starch and roll the dough as thin as you can or to the desired thickness before punching or hand cutting out shapes.  Carefully transfer to lined cookie sheets.IMG_2559

Bake until crisp and browned.  Baking time varies depending upon the size and thickness of the cracker so monitor closely.  For 1 1/2 inch sized cutters the bake time is approximately 10-12 minutes.  Once cooled they should have a nice snap to them.  If not then pop them back in the oven for another minute or two.

No extra pie crust?  Here you go!

Here’s What You Will Need:

This makes TWO crusts or about 12 ounces of dough.

Using your food processor and dough attachment, add the following three ingredients:

3 C. Superfine Rice Flour (Brown, White, or a combination)

1 tsp. Guar or Xanthan Gum

1 tsp. Salt

Pulse in the food processor for a few seconds to mix.  Then add:

1 Stick of Chilled Butter, cut into slices

Pulse until mixture is crumbly.


2 Eggs

4 Ounces of Chilled Cream Cheese

Pulse again for a few seconds until mixed.

Last but not least add:

6-8 T. Half and Half or Cream

Add the half and half (or cream) one tablespoon at a time until the dough is formed and pulling away from the sides of the food processor bowl.  You should be able to make an indention in the dough with your finger (you don’t want dough that is too sticky to handle).  Chill for at least one hour or overnight.  Now get crackin’!







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