Bacon Cheese Straw Recipe – quick homemade bacon and cheddar cheese crackers. These things fly off the plate at parties! They are super easy to make, and they taste fantastic! Flour, baking powder, cayenne, butter, cheese, bacon, and milk. Use your food processor, and the dough is ready in a minute! This recipe is the perfect party snack or homemade holiday gift.
Preheat oven to 375ºF. Line baking sheet with parchment paper. Set aside.
In the bowl of a food processor, pulse together flour, baking powder, cayenne, and butter until a crumbly dough forms. Add cheese, bacon and milk. Pulse just until dough forms.
Using a small cookie scoop (1 Tbsp), scoop dough onto parchment lined baking sheets. Flatten in a criss-cross pattern with a floured fork.
Bake for 12-15 minutes.
Notes:
I made the cracker dough in my food processor. The dough came together in a minute.
If you don’t have a food processor, you can mix the dough by hand in a large bowl or use a stand mixer fitted with a paddle attachment on medium speed.
I recommend using extra-sharp cheddar cheese for the best flavor.
For best results, do not use pre-shredded cheese. Use a box grater to grate the cheese straight off the block.
The crackers have a little bit of cayenne pepper for a kick. I didn’t think they were spicy at all. Feel free to reduce or omit the red pepper if you are worried about the heat.
You can use whole milk or heavy cream.
Get creative with the herbs and spices in the cheese mixture:
Worcestershire sauce
dry mustard
paprika
chili powder
rosemary
thyme
garlic powder
onion powder
black pepper
One cup of chopped cooked bacon is approximately one pound of fresh bacon.
Can I freeze Cheddar Bacon Crackers? Yes! Bake the crackers and cool to room temperature. Place the crackers in a freezer bag and freeze. Thaw when ready to serve.
You can also freeze the uncooked cheese straws. Form the dough into your desired shape and place on a cookie sheet. Place in the freezer. Transfer the frozen pieces to a freezer bag and store in the freezer for up to four months.
You can bake the cheese straws from frozen, adding a minute to two to the cooking time, or thaw overnight in the fridge and then bake as directed.
Store leftovers in an airtight container at room temperature.