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Asiago Bat CrackersAsiago Bat Crackers
Asiago Bat Crackers
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
Wisconsin Cheese
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Recipe - Downers Grove, IL
Asiago Bat Crackers
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
  1. Place the flour, paprika, salt and cayenne pepper into a food processor; cover and pulse until blended.
  2. 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.
  3. Divide dough in half. Shape into two disks; wrap each in plastic wrap. Refrigerate for at least 30 minutes.
  4. Heat oven to 375°F.
  5. 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.
  6. Using a wooden skewer, poke two holes for eyes into each bat.
  7. Refrigerate on baking sheet for 10 minutes.
  8. 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.
  9. *Makes 3 dozen crackers

 

25 minutes
Prep Time
15 minutes
Cook Time
36
Servings

Shop Ingredients

Makes 36 servings
1½ cups all-purpose flour
King Arthur Flour All-purpose Unbleached Flour
King Arthur Flour All-purpose Unbleached Flour - 5 Pound
$6.99$1.40/lb
1 tsp smoked paprika
Frontier Co-op Ground Smoked Paprika
Frontier Co-op Ground Smoked Paprika - 1.87 Ounce
Sale
$5.99 was $6.99$3.20/oz
½ tsp salt
Fresh Thyme Fine Sea Salt
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
½ tsp cayenne pepper
Fresh Thyme Organic Ground Cayenne
Fresh Thyme Organic Ground Cayenne - 1.62 Ounce
$3.99$2.46/oz
6 ounces BelGioioso Asiago cheese, grated (2 cups)
Belgioioso Asiago Cheese Wedge
Belgioioso Asiago Cheese Wedge - 5 Ounce
$4.99$1.00/oz
1 stick butter, softened
Fresh Thyme Unsalted Butter Quarters
Fresh Thyme Unsalted Butter Quarters - 1 Pound
$4.99$4.99/lb
2 to 3 Tbsp ice water
Not Available

Directions

  1. Place the flour, paprika, salt and cayenne pepper into a food processor; cover and pulse until blended.
  2. 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.
  3. Divide dough in half. Shape into two disks; wrap each in plastic wrap. Refrigerate for at least 30 minutes.
  4. Heat oven to 375°F.
  5. 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.
  6. Using a wooden skewer, poke two holes for eyes into each bat.
  7. Refrigerate on baking sheet for 10 minutes.
  8. 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.
  9. *Makes 3 dozen crackers