3-6 tablespoons beer, the darker the better, cold[br]
For the spread:
8 ounces cream cheese, at room temperature
1 cup shredded sharp cheddar cheese
1 cup shredded smoked cheddar cheese
¼ cup beer, the darker the better
2 tablespoons minced onion
1 clove garlic, crushed
½ teaspoon hot sauce
¼ teaspoon Worcestershire sauce
¼ teaspoon mustard powder
Salt and pepper to taste
Begin by making the crackers.[br]
In a medium bowl combine the flour, baking soda, salt, sugar, paprika, mustard powder, and cayenne. Whisk until well combined then add the shredded cheese and toss to coat thoroughly. [br]
Add the cubed butter and, with your fingers, rub the butter into the flour mixture until it resembles coarse sand with a few pieces of pea sized butter remain. Add 3 tablespoons of the beer and mix until a shaggy ball forms and no dry flour remains on the bottom of the bowl. Add more beer, 1 tablespoon at a time, if it is not moist enough. [br]
Turn the dough out onto a lightly floured surface. Flatten the dough with your palm until it forms a rectangle that is roughly ½-inch thick. Fold the dough in half and repeat this process 4 more times. The dough should be smooth, if it is not fold it one more time. Wrap the dough in plastic and chill for at least 2 hours or overnight.
Heat the oven to 375 F and line two baking sheets with parchment paper. [br]
Remove the dough from the refrigerator and allow to stand for 10 minutes at room temperature. On a lightly floured surface roll out the dough until it forms a rectangle that is approximately ⅛-inch thick. Cut the dough into 1x1-inch squares using a pizza cutter or a fluted cutter.[br]
Place the crackers on the parchment lined baking sheets ¼-inch apart. Dock each cracker with a fork in a decorative way. (I just made three sets of holes, but I am not terribly creative!) Bake for 10 to 12 minutes, or until the crackers are puffed, crisp, and golden brown. Cool to room temperature on the pan.
Once the crackers are ready prepare the spread.[br]
Place all the ingredients for the spread into the work bowl of a food processor except the salt and pepper. Process until the mixture is very smooth, about 2 minutes, pausing occasionally to scrape down the sides of the bowl. Season with the salt and pepper, if needed.
Chill the spread for at least 1 hour before serving. The dip can be made up to 2 days in advance if desired.
Recipe by Baking and Cooking Blog - Evil Shenanigans at http://www.evilshenanigans.com/2012/12/beer-cheese-crackers-with-beer-cheese-spread/