Since Kindermusik was cancelled yesterday and Rebecca was up at 5:30 we needed some activities to fill our day. As usual I decided to do some baking. We made crispy cheese crackers. It’s another Heavenly Homemaker recipe. Super simple. And so good! And one more thing I can make from scratch instead of buying at the store…healthier and cheaper! As with my past efforst at crackers I’ll need a few tries to perfect these. It was a pretty tough dough to roll…and I ended up not getting it all thin enough. So the crackers on the edges were really good. But the ones in the middle are a bit thick and not as crisp. But still taste good. I had to use more water than the recipe calls for to form a ball of dough. Probably more like a 1/4 cup. We’ll see how it goes the next time I try them. There will definitely be a next time! Rebecca loves these. A great kid-friendly snack, and something a child can help make.
Crispy Cheese Crackers
¼ cup butter, softened
¼ tsp. sea salt
1 cup shredded cheddar cheese, room temperature (I used a combo of cheddar and mozzarella…what I had on hand)
1 cup whole wheat flour
¼ tsp. baking powder
1 Tbsp. cold water (I used about a 1/4 cup)
Use beaters or food processor to mix butter and salt until creamy (I used a hand mixer). Add cheese. Mix well. Gradually add flour, baking powder and water, mixing until dough begins to form a ball. Form dough into a ball with hands.
Roll the dough into 1/8 inch thickness onto a cookie sheet. (I put a silpat on the baking sheet and then put parchment paper over the dough for the rolling to prevent sticking) Cut the rolled out dough into 1 ½ inch squares. Bake 15 minutes at 350° or until lightly browned. Turn off the oven and leave the crackers inside to crisp up (I left them in for about 10 min.). Store tightly covered.
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