Tuesday, December 11, 2012

5-Ingredient Cheddar Crackers

I love cheesy, crunchy stuff. Cheetos, Doritos, all that good stuff. Unfortunately, all of those yummies have ingredient lists a mile long filled with all kinds of things I can't pronounce. Plus they have tons of fat. And, oh yeah, they're expensive. Fail on so many levels.

 I've been wanting to find a good cheesy snack recipe. After searching the internet, I realized that I would need an air puffer to make my coveted Cheeto cheese puffs. So, I figured cheese crackers would be the next best thing. I modified this from another recipe I found online, one which I wasn't too impressed by but felt had some potential. I'll continue to experiment with it until I am sure it has reached perfection, but until then, enjoy some Here it is!

You'll need 1 cup of wheat flour, 1/2 t salt, 1 1/2 cups of sharp cheddar cheese, 5 T of cold buter, and 3 T of milk. Sharp cheddar cheese is the only way to go! If you use mild, it just won't taste very cheddary. The sharper it is, the cheesier it tastes! Also, you don't need to use salt. I didn't for this example, and they tasted fine. But next time, I'll be adding salt.

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Mix the first four ingredients in a food processor. I don't have a food processor, so I did this in my blender. I wouldn't recommend it, but it will still work. When it gets all nice and crumbly, you're ready to add the milk.

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Slowly add the milk and continue mixing until it becomes a big ball and has the look and feel of Play-Doh.

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Now you're ready to roll the dough out. You don't need to flour your countertop, just start rolling! I rolled mine pretty thin. Not paper-thin. Think of a nickel. That is about how thick you'll want these.

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Once the dough is all rolled out, start cutting out the crackers. To get a nice cracker-sized circle, I used a lid from one of my spice jars. They're the perfect size!

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Arrange the crackers closely on a cookie sheet.

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Then take an identical cookie sheet and put it directly on top of the crackers, as shown below. This will help the crackers to get crisp on both sides and keep them flat while baking. Otherwise you'll have dome shaped crackers that are crispy one the bottom and not-so-crispy on the top. Not cool.

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Bake in the oven for 9-11 minutes. I baked mine for 10 minutes and thought it was just right! Resist the urge to open the oven and pull up the top pan to check. Even if you leave these in for a couple more minutes, they shouldn't burn. They'll just be extra crispy.

Once they're done and you pull them out of the oven, you'll hear them sizzling. When the sizzling stops, you can pull off the top pan. Let them cool slightly and voila! Your very own non-processed healthy cheddar crackers!

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5 Ingredient Cheddar Crackers

1 cup wheat flour
1/2 t salt
1 1/2 cups sharp cheddar cheese
5 T cold butter, cut into pieces
3 T milk

1.   Preheat oven 375 degrees. Mix the flour, salt, cheese, and butter in a food processor until it's crumbly.
2.   With the processor still on, slowly add the milk and continue processing until the mixture has pulled away from the sides and has turned into a big ball.
3.   Roll the dough out onto an unfloured surface.
4.   Cut out crackers and arrange on a cookie sheet. Place a second cookie sheet on top of the crackers so that they bake flat.
5. Bake for 9-11 minutes. Remove top cookie sheet after sizzling sound has stopped.

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