Name: Crispy Cheddar Crackers
Total time: PT6300.0S
Yield: 8
Ingredients: 1/2 cup All-Purpose Flour; 1/2 cup Whole Wheat Flour; 1/2 teaspoon Ground Black Pepper; 1/2 teaspoon Red Chili Pepper; 1/2 teaspoon Salt; 1/4 cup Unsalted Butter; 8 ounce Sharp Cheddar Cheese; 3 1/2 tablespoon Water; to taste Salt

These crispy snack crackers capture the taste of cheddar cheese in delicious little squares.

Low-Fat

Oven

Beginner

Crispy Cheddar Crackers

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All-Purpose Flour

Whole Wheat Flour

Ground Black Pepper

teaspoon

Red Chili Pepper

Salt

Unsalted Butter

Sharp Cheddar Cheese

ounce

Water

tablespoon

to taste

Food Processor

Fridge

Grate the Sharp Cheddar Cheese (8 ounce). Cube the Unsalted Butter (1/4 cup).

Combine {@0:}, {@1:}, {@2:}, {@3:} and {@4:} in the bowl of a food processor fitted with the blade attachment. Pulse a few times to mix well.

Combine Whole Wheat Flour (1/2 cup), All-Purpose Flour (1/2 cup), Black Pepper (1/2 teaspoon), Red Chili Pepper (1/2 teaspoon) and Salt (1/2 teaspoon) in the bowl of a food processor fitted with the blade attachment. Pulse a few times to mix well.

Combine Whole Wheat Flour (1/2 cup), All-Purpose Flour (1/2 cup), Ground Black Pepper (1/2 teaspoon), Red Chili Pepper (1/2 teaspoon) and Salt (1/2 teaspoon) in the bowl of a food processor fitted with the blade attachment. Pulse a few times to mix well.

Add butter and pulse until mixture resembles a coarse meal.

Add grated sharp cheddar cheese (8 ounce) about 1/2 cup at a time, pulsing 4-5 times after each addition.

Add {@0:}, 1 tablespoon at a time. Pulse between each addition until the majority of the mixture forms into a ball of dough. Remove dough from food processor and press any remaining bits into the dough to form a single ball.

Add Water (3 1/2 tablespoon), 1 tablespoon at a time. Pulse between each addition until the majority of the mixture forms into a ball of dough. Remove dough from food processor and press any remaining bits into the dough to form a single ball.

Press into a disc-shape and wrap in plastic wrap. Refrigerate for at least an hour, or if you’re making the crackers much later, the dough can remain refrigerated for 1-2 days until you’re ready to use it.

After the dough has chilled, preheat oven to 350 degrees F (180 degrees C) and line two large cookie sheets with parchment paper.

Remove dough from plastic wrap and place on a floured surface. Roll out dough, flipping and re-applying flour as needed to prevent sticking, until it is about 1/8″ thick.

Use your favorite tiny cookie cutters, a pizza cutter, or simply a knife, cut dough into crackers about one inch wide and place crackers on the lined cookie sheet. Crackers can be placed very close together as they will not expand outward.

Once all dough has been used, sprinkle all crackers lightly with {@0:}. Bake for 20-25 minutes, or until the bottoms of the crackers are golden brown.

Once all dough has been used, sprinkle all crackers lightly with Salt ( to taste). Bake for 20-25 minutes, or until the bottoms of the crackers are golden brown.

Once all dough has been used, sprinkle all crackers lightly with Salt (to taste). Bake for 20-25 minutes, or until the bottoms of the crackers are golden brown.

Once crackers are done, remove from the oven and allow to cool completely. Store in an airtight container. If you have any left, that is…

Crispy Cheddar Crackers

5.0

1HR 45MINS

$0.42

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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