Sunday, 6 July 2014

Cheese Crackers

Cheese Crackers

Gold Fish Crackers? Nope Golden Birds!

2 Cups Shredded White Aged Cheddar
1/4 Cup butter, room temperature and cubed
1 Cup Flour, plus extra
1/2 Teaspoon Salt
3-5 Tablespoons milk
1/2 Teaspoon Garlic powder
1/2 Teaspoon Onion powder
1/2 Teaspoon Paprika
1/2 Teaspoon Turmeric

Special Tools:

Large Food Processor with a blade
Small Cookie Cutter (Or you can just cut the dough into shapes or squares)


Preheat oven to 375°F

Add the shredded cheese, cup of flour, and cubed butter to the processor bowl. Pulse several times to start to combine the ingredients.

Measure out the salt, garlic powder, onion powder, paprika and turmeric, add to the processor bowl and pulse until evenly blended and it looks like an even grainy mixture.

Add 2-3 Tablespoons of milk, pulse again. If the dough comes together its ready to use, if it stays dry add another tablespoon of milk and pulse again until a dough forms.

Divide dough into 4 parts.

Lightly dust a work surface and rolling pin with flour. Take one of the dough parts and roll to about 1/4-1/2 inch thick. Cut into desired shapes and use either a tooth pick or skewer to poke one hole into the center of each cracker. Place cut crackers onto a large baking sheet lined with parchment paper. Continue to roll and cut dough until it is all made into crackers. Might take two pans to have enough room.

Bake crackers in preheated oven for about 15-18 minutes, until lightly puffed, with golden tops. Allow to cool on pan for 2 minutes, then transfer to a rack to finish cooling.

Keep cooled crackers in an airtight container or bag. They will keep for several days.


Other Places:

What was cooking one year ago?

Dressing or stuffing for chicken, or turkey!

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