Nacho Cheese Crackers Recipe

• 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
• 1 teaspoon sugar
• 7 tablespoons warm water (110 degrees F to 115 degrees F)
• 1 1/2 cups 00 flour, plus more for dusting the work surface
• 1 packet cheese powder from 1 (6-ounce) box of macaroni and cheese
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon fine sea salt
• 2 tablespoons unsalted butter (1/4 stick)
• 2 tablespoons vegetable oil, plus more for oiling the bowl
• 2 jalapenos, sliced into thin rings

1. In a small bowl, mix the yeast and sugar with the warm water.
2. Set aside to let the yeast come alive and turn slightly frothy, about 15 minutes.
3. Meanwhile, in the bowl of your stand mixer, whisk together the flour, cheese powder, baking soda, cream of tartar, and salt.
4. Set aside.
5. Gently heat the butter and measured vegetable oil until the butter is just melted.
6. Add to the yeast mixture.
7. Add the liquids to the dry ingredients.
8. With your stand mixers paddle attachment, mix on low till just combined, about 60 seconds.
9. At this point, the dough will look wet and wont clump together well.
10. Thats good!
11. Just scoop it all out and, with your hands, form it into a ball.
12. Place the ball in a lightly oiled bowl and cover with plastic wrap.
13. Let rise for 2 hours at room temperature.
14. Preheat your oven to 425 degrees Fahrenheit.
15. On a lightly floured work surface, flatten the dough ball with the palm of your hand, then pat it into a rough rectangle.
16. Use a rolling pin to roll it out to a larger rectangle, approximately 10 inches by 15 inches.
17. Fold each of the short sides in toward the center until they meetyou should have a rectangle measuring approximately 6 inches by 13 inches.
18. Turn the dough 90 degrees, then roll it out again to a 10-by-15-inch rectangle.
19. With a knife or pizza wheel, cut the dough into 2-inch squares.
20. Line 2 baking sheets with parchment paper; transfer the squares to the baking sheets.
21. Separate the squares slightly so theyre not touching (if they do youll have to break them apart after baking).
22. Use a fork to prick each in a couple of places so the squares wont puff too much in the oven.
23. Press a jalapeno ring into each square.
24. Bake until the surface of the crackers takes on a light brown tint, about 10 to 12 minutes.
25. Careful, the cheese powder accelerates the browningthese burn very quickly!
26. Turn off the oven and open the door completely.
27. Let the crackers sit in the oven for 1 hour.
28. Theyll keep cooking and drying out, becoming crispy.
29. Serve right away or store in an airtight container for up to 4 days.

yeast, sugar, water, flour, macaroni, baking soda, cream of tartar, salt, unsalted butter, vegetable oil, jalapenos

Taken from www.chowhound.com/recipes/nacho-cheese-crackers-31080 (may not work)