Wednesday, January 25, 2012
January DIY Project: Homemade Cheese Crackers
I don't buy many processed/boxed snack items for my family. For one, they usually are expensive and have you ever really looked at what the ingredients are? Do you even know what half of those are?
I've had these crackers bookmarked for a few months now. I'm so glad I put them on my list of projects to complete this year. I have to admit I was a little intimidated by the sound of making my own crackers but really, these were such a cinch to pull off! I started them before dinner last night and we had some awesome homemade cheese crackers in no time.
They have a nice crunch to them, probably not quite as crispy as the boxed crackers, but still good. The fact that this recipe only calls for 6 ingredients says a lot, simple is good and I like to know what's all in my food. The only thing I would change, is reducing the amount of red pepper flakes just a tad. Some crackers had more of a bite than others, but overall I think they might have been just a little too spicy for the kids. I've noted my change below in the recipe. I encourage you to give these a try, with the help of a food processor they are so easy to make!
Homemade Cheese Crackers
1 1/2 cups (6 oz) grated extra-sharp cheddar cheese
1/2 stick unsalted butter, softened and cut into pieces
3/4 cup flour, plus more for dusting
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (original recipe calls for 1/2 tsp, you make the call)
1 tablespoon milk
Preheat oven to 350. Put everything except milk in a food processor. Pulse the processor, 5 seconds at a time for 6 times, until the dough becomes coarse crumbs.
Add the milk and process until dough forms a ball.
Roll the dough out on a floured surface with a floured rolling pin until 1/8 inch thick.
Cut dough into 1-inch squares with sharp knife or pizza cutter. Use the flat end of a wooden skewer to poke a hole in the center of each cracker. Place crackers at least 1/4 inch apart on a baking sheet lined with parchment paper or a silicone baking mat.
Bake for 12-15 minutes until the edges just start to turn brown. Put baking sheet on a rack and let crackers cool completely.
Store in a covered container to eat within a couple days. Makes 70 one-inch crackers.
Slightly adapted from: In the Kitchen with Kath