Asiago Bat Crackers | Fresh Thyme

Asiago Bat Crackers

These Halloween party crackers are flavored with asiago cheese and smoked paprika. Serve them on their own or with a dip. Either way, they’ll fly off your table! Recipe courtesy of Wisconsin Cheese

Wisconsin Cheese

Recipe - Downers Grove, IL

Asiago Bat Crackers

Prep Time25 Minutes

Servings36

Cook Time15 Minutes

Ingredients

1½ cups all-purpose flour

1 tsp smoked paprika

½ tsp salt

½ tsp cayenne pepper

6 ounces BelGioioso Asiago cheese, grated (2 cups)

1 stick butter, softened

2 to 3 Tbsp ice water

Directions

Place the flour, paprika, salt and cayenne pepper into a food processor; cover and pulse until blended.
Add asiago and butter; cover and pulse until mixture resembles coarse sand. Add ice water, a tablespoon at a time, pulsing after each addition until dough just holds together when pinched.
Divide dough in half. Shape into two disks; wrap each in plastic wrap. Refrigerate for at least 30 minutes.
Heat oven to 375°F.
Roll out one disk of dough on a lightly floured surface to 1/8-inch thick. Cut with a floured bat-shaped cookie cutter. Place 1 inch apart on a parchment-lined baking sheet.
Using a wooden skewer, poke two holes for eyes into each bat.
Refrigerate on baking sheet for 10 minutes.
Bake for 12-15 minutes or until golden brown. Cool for 5 minutes before removing to a wire rack. Cool completely. Repeat steps with remaining dough. Store crackers in an airtight container for up to 3 days.
*Makes 3 dozen crackers

25 minutes

Prep Time

15 minutes

Cook Time

Servings

Shop Ingredients

Makes 36 servings

1½ cups all-purpose flour

King Arthur Flour All-purpose Unbleached Flour - 5 Pound

Add King Arthur Flour All-purpose Unbleached Flour to Favorites.Add King Arthur Flour All-purpose Unbleached Flour to Favorites.

$6.99$1.40/lb

1 tsp smoked paprika

Frontier Co-op Ground Smoked Paprika - 1.87 Ounce

Add Frontier Co-op Ground Smoked Paprika to Favorites.Add Frontier Co-op Ground Smoked Paprika to Favorites.

$6.99$3.74/oz

½ tsp salt

Fresh Thyme Fine Sea Salt - 26.5 Ounce

Add Fresh Thyme Fine Sea Salt to Favorites.Add Fresh Thyme Fine Sea Salt to Favorites.

$2.49$0.09/oz

½ tsp cayenne pepper

Fresh Thyme Organic Ground Cayenne - 1.62 Ounce

Add Fresh Thyme Organic Ground Cayenne to Favorites.Add Fresh Thyme Organic Ground Cayenne to Favorites.

$3.99$2.46/oz

6 ounces BelGioioso Asiago cheese, grated (2 cups)

Belgioioso Asiago Cheese Wedge - 5 Ounce

Add Belgioioso Asiago Cheese Wedge to Favorites.Add Belgioioso Asiago Cheese Wedge to Favorites.

$4.99$1.00/oz

1 stick butter, softened

Fresh Thyme Unsalted Butter Quarters - 1 Pound

Add Fresh Thyme Unsalted Butter Quarters to Favorites.Add Fresh Thyme Unsalted Butter Quarters to Favorites.

$4.99$4.99/lb

2 to 3 Tbsp ice water

Not Available

Directions

Place the flour, paprika, salt and cayenne pepper into a food processor; cover and pulse until blended.
Add asiago and butter; cover and pulse until mixture resembles coarse sand. Add ice water, a tablespoon at a time, pulsing after each addition until dough just holds together when pinched.
Divide dough in half. Shape into two disks; wrap each in plastic wrap. Refrigerate for at least 30 minutes.
Heat oven to 375°F.
Roll out one disk of dough on a lightly floured surface to 1/8-inch thick. Cut with a floured bat-shaped cookie cutter. Place 1 inch apart on a parchment-lined baking sheet.
Using a wooden skewer, poke two holes for eyes into each bat.
Refrigerate on baking sheet for 10 minutes.
Bake for 12-15 minutes or until golden brown. Cool for 5 minutes before removing to a wire rack. Cool completely. Repeat steps with remaining dough. Store crackers in an airtight container for up to 3 days.
*Makes 3 dozen crackers