Katie: I haven’t posted anything in awhile, but I’ve still found some time between studying and other activities to occasionally try something new. For my mom’s birthday, I gave her the tough choice of requesting something sweet or salty. She chose the latter, so I decided to try making some homemade cheesy crackers. They were much easier to make than I expected, and they turned out great! I made them as directed, but mixed in some smoked paprika and sprinkled them with sea salt before putting them in the oven. The pungent smell when they came out of the oven was irresistible!
Cheddar Crackers (adapted from various online sources)
- 1 cup all-purpose flour
- 3/4 tsp. salt
- 1/4 tsp. ground black pepper (optional)
- 1/2 tsp. smoked paprika (optional)
- 4 Tbsp. cold unsalted butter, cut into small pieces
- 8 ounces grated cheddar cheese
- 3-4 Tbsp. water
- Pulse the flour, salt, pepper, and smoked paprika in a food processor, then add the butter and pulse until the mixture resembles coarse meal. Add the grated cheese a little at a time until the mixture again resembles coarse meal.
- Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, and only enough so that the dough forms a ball and rides the blade.
- Remove the cracker dough, wrap it in plastic, and chill for 20 minutes or up to 24 hours.
- Preheat the oven to 350° F.
- Roll the dough out to 1/8th-inch thickness directly onto a baking sheet covered with parchment paper. (You can cover the dough with plastic wrap to keep it from sticking to the rolling pin.) Using a pizza or pie cutter, cut 1 inch squares, separate them slightly, and bake at 350° F for 15-20 minutes or until crackers are golden brown.
- Remove from the oven. Store in an airtight container for up to one week. They probably won’t last that long!