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.
I’ve had this recipe marked for ages, too. Maybe we’ll try these this week for our baking project.