1/4 cuphalf-and-halfplus 1-2 additional tablespoons if needed
black sesame seeds
Heat oven to 400°F. Line a baking sheet with parchment paper. Put flour, salt, garlic powder, cheese and butter in the bowl of a food processor.
Pulse until flour and butter are combined. While processor is running, stream about 1/4 cup half-and-half until mixture comes together but is not sticky. Add a bit more half and half, 1 tablespoon at a time, only if needed.
Roll out dough on the piece of parchment for your baking sheet, sprinkled with flour to keep from sticking. Roll until about 1/8 inch thick. Use a fork to prick holes all over the dough (this is easier of you do it before cutting it into shapes). Using bat and ghost shaped cookie cutters, cut the dough into shapes. Remove the extra dough from around the shapes. These scraps can be baked separately to make additional crackers. Sprinkle bats with black sesame seeds, gently press with your hand to help the sesame seeds adhere to the cracker. Sprinkle both bats and ghosts with coarse salt (if desired, salt is optional). I also used black sesame seeds to give the ghosts eyes.
Bake until lightly browned, about 10 minutes. Cool on a rack. Best served the day they are made, but can be kept in an air tight container for a few days if needed.
I doubled the recipe and made two batches, so I could have one batch of ghosts and one of bats. This only makes about 10 crackers per batch (depending on the size of your cookie cutters). However I did also bake the scraps to make additional crackers. It is best not to re-roll and cut the scraps because they get overworked and the texture isn't as good. I just bake them as is.Get the recipe for the Halloween Cheeseball to serve with the crackers HERE.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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Meghan McMorrow | Fox and Briar www.foxandbriar.com