Cheese crackersPosted: July 17, 2009
Another great treat for our friends visiting from MI. These were easy to make and were great. They would be great with a cheese spread, meats, or hummus. These make a great appetizer, snack, dipped in chili/soups, or any dip side! I found this recipe on DLYN site. Check it out for more great recipes!
2 cups all purpose flour
1/2 teaspoon kosher salt + more for sprinkling on top
1/2 teaspoon freshly ground pepper
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
5 tablespoons cold butter, cut into cubes
3/4 cup very sharp cheddar, grated
ice water – about 4-6 tablespoons
Use a stand mixer if you like, or use a hand mixer or a pastry cutter. Blend everything except the water. You want to get it evenly blended together, but not pasty at all. The common description for this state is that it should resemble “coarse meal” which would be like corn meal or dried bread crumbs. Using a fork, add the water, beginning with 3 tablespoons and toss the ingredients together, adding more water a little at a time, until you can see the dough beginning to come together in a ball. Better to have it too dry at the start – you can add more water, but you can’t take it out, so take it easy and be patient.
There can still be a bit of loose dry stuff in the bottom, but if the rest seems to be sticking together well, dump it out on the counter and knead it a bit to get the rest incorporated. Not too much because if it warms up, the crackers won’t be as flaky. It is okay if it seems a bit dry – time will take care of that. Lay a piece of plastic wrap on the counter and place the dough on top, forming it into a flattened disk or rectangle. Wrap and place in the fridge for at least an hour or up to a couple days.
Sprinkle the counter generously with flour and using a rolling pin, roll the dough out. Start at the center of the dough and roll outward, giving it a quarter turn after each roll, to keep things even. You are looking for around 1/8 inch thick. It doesn’t have to be completely even – a little rusticity is fine and even desirable. Once rolled, cut however you like – squares, rectangles, circles or whatever. Scraps can be squished back together and rolled again.
Use heavy baking sheets covered with parchment paper, but you can use foil or just grease the pans very lightly. Lay the crackers out so that is a just a bit of space between them and sprinkle lightly with more kosher salt. Poke each one with a skewer or something which will make that area stick together while the rest separates into layers of flaky, cheesy crunch. Bake at 400 degrees for about 12 – 15 minutes, or until they are puffed and have some nice color on the puffy parts. Cool on a rack as you would cookies. Store in an airtight container – they will keep a couple weeks and actually taste better if they sit for about 24 hours before being eaten.