Creating these cheese crackers is a straightforward and enjoyable culinary task that everyone in the family can join in. Kids, in particular, will have a great time shaping the dough into various cracker forms. Try preparing one set using cheddar, another using white cheddar, and a third one with garlic powder and cayenne to infuse a touch of spice.
My picky son loves eating these! –Jane Williams
Ingredients
4 tablespoons cold unsalted butter
8 ounces extra-sharp cheddar or white cheddar cheese
½ teaspoon salt
Freshly ground black pepper
½ cup whole-wheat flour
½ cup all-purpose flour
1 tablespoon cold water
¼ garlic powder (optional, for spice)
¼ teaspoon cayenne pepper, plus more for sprinkling (optional, for spice)
Directions
First, shred the cheese and cut the butter into tiny bits. Put these in the food processor with some salt and pepper, and pulse it. Then, add both types of flour one by one, and process until it's crumbly. Lastly, add cold water and blend until you get a big, soft ball of dough.
In case you're preparing the spicy version of the crackers, incorporate the garlic and cayenne pepper into the dough, working it in thoroughly with your hands. Divide the dough into two portions, flatten each into a disk, and wrap each one with plastic wrap. Allow them to cool in the refrigerator for a minimum of one hour.
After the dough chills, heat the oven to 375º F. Roll the dough until it's thin, about 1/8-inch thick. If it's too thick, the crackers won't be crispy. Use a cookie cutter or knife to cut the dough into shapes.
Put the cracker shapes on a parchment paper-lined baking sheet and do the same with the other dough disk. If you're making spicy crackers, add a little cayenne pepper on top.
Allow them to bake for approximately 10-12 minutes until they expand and attain a golden-brown hue. These crackers can be stored in a sealed container for about 2-3 days, though they taste best when freshly made. If needed, you can reheat them in the oven or toaster oven to restore their crispness.
Have you given this recipe a go? We'd love to hear your thoughts, so please feel free to leave us a comment.
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