Cheesy Feet Crackers (Käsefuss)
Our nod to the popular German Käsefuss, or cheesy feet cracker. This recipe uses Vermont Sharp Cheddar as the "stinky" cheese. Experiment with different flavors by using a gruyere or other hard, aromatic cheese.
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Prep Time
15 minutes
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Cook Time
24 minutes
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Servings
12
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½ cup (1 stick) unsalted butter, softened
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½ cup (1 ¼ ounce) finely grated Vermont sharp cheddar cheese or gruyere cheese
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¼ cup (1 ounce) finely grated parmesan cheese
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1 large egg, room temperature
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1 ¾ cup (7 ounces) all-purpose flour
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¼ teaspoon sea salt
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⅛ teaspoon smoked paprika
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⅛ teaspoon cayenne pepper
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2 tablespoons heavy cream
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1 tablespoon olive oil, if desired
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Coarse or flakey sea salt, such as Maldon, if desired
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Foot Cookie Cutter
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Electric or stand mixer
Equipment Needed:
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1
Preheat oven to 375°F. Prepare 2 large rimmed baking sheets with parchment paper.
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2
Mix butter in large stand mixer with paddle attachment or electric mixer on medium-high, until softened, about 3 minutes.
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3
Add cheddar cheese, parmesan and egg to the mixer, scraping the sides as needed, until just combined.
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4
Whisk the flour, salt, paprika and cayenne until combined, in a medium bowl.
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5
Add the flour mixture to the mixer and mix on low, until just combined.
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6
Add the heavy cream to the mixer and mix on low, until just combined.
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7
On a lightly floured surface, roll cookies to 1/8 inch thick and cut using the Ann Clark Foot Cookie Cutter. Place on the prepared baking sheets.
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8
Brush with olive oil and sprinkle with coarse (flakey) sea salt.
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9
Bake in preheated oven, until golden brown, 8-10 minutes.
Notes & Tips:
- To make ahead: Dough can be made and stored for up to 1 month in the refrigerator and up to 3 months, wrapped tightly in the freezer.
- If you would like the crackers less crispy and more chewy, bake at 350°F for 10 –12 minutes
- Poke holes with a fork in the cracker before baking to prevent the crackers from puffing up.
Photo by Laura Kanya