Monday, September 26, 2011

Homemade Cheese Crackers

If you bring a box of goldfish or cheez-its into my home, they will be gone long before the end of the day. You bring cheese nips and you are on your own there. Cheez-its are clearly more delicious.

Well, as good as they are, it might bankrupt me to keep them in the house. Srsly!?!?! So I found a recipe for them and they are crazy good out of the oven. I need to tweak the ones I made. I didn't put 8 full oz of cheese in mine, whoops, math is hard and I had trouble rolling the dough thin enough. But practice makes prefect.

I came across this recipe at Savory Seasonings. A wonderful site about cooking with pure and simple ingredients! I love her blog and the yummy stuff on it.

1 cup all-purpose flour
3/4 tsp. salt
1/2 tsp. white ground pepper (optional)
4 TBSP cold unsalted butter, cut into small pieces
8 ounces grated cheddar cheese
3-4 TBSP water

Pulse the flour, salt and pepper, then add butter and pulse until the mixture resembles coarse meal. Add 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, wrap in plastic, and chill for 20 minutes or up to 24 hours.

Roll the dough out to 1/8th-inch thickness directly onto a baking sheet.
Using a knife or pizza cutter, cut 1 inch squares, then bake at 350° F for 15-20 minutes or until crackers are golden brown. If the outer edges your pan are done but the crackers in the center still need a few more minutes- remove crackers on the edges and bake the center crackers for a few more minutes.

Remove from oven and recut any squares that may be stuck together. Store in an airtight container for up to one week or freeze.

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