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