Cheddar Cheese Crackers
Updated June 21, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup whole-wheat or whole-wheat pastry flour
- ⅓cup unbleached all-purpose flour (more as needed)
- ½teaspoon salt
- 1teaspoon sugar
- 2tablespoons unsalted butter, cut into ¼-inch pieces
- 1cup tightly packed grated sharp Cheddar cheese (4 ounces)
- ¼cup tightly packed grated Parmesan (4 ounces)
- 2tablespoons extra virgin olive oil
- 2eggs
Nutritional analysis per serving (60 servings)
34 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 37 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Line two baking sheets with parchment. Sift together the flours, salt and sugar, and place in the bowl of a food processor fitted with the steel blade. Add the butter, and pulse until the mixture is crumbly. Add the cheese, and pulse several times to distribute it evenly throughout the flour mixture. Turn on the food processor, and add the olive oil and eggs. Stop the machine when the dough comes together. It will be soft and somewhat sticky. If it seems very moist, add another tablespoon of flour and pulse until incorporated.
- Step 2
Lightly flour your hands and your work surface. Scrape out the dough and form two equal pieces. Shape into rounds, wrap in plastic and let rest for 15 minutes.
- Step 3
Roll out each piece of dough between pieces of lightly floured parchment. Cut into squares or rectangles, and place on the parchment-lined baking sheets. Bake 15 to 20 minutes, switching the pans after the first 10 minutes from front to back and top to bottom. They will foam in the oven because of the cheese, but that will subside and they will bake crisply. The crackers are done when they are lightly browned. Remove from the oven, and cool on racks. Store in an airtight container.
- Advance preparation: These crackers will keep for about a week in an airtight container.
Private Notes
Comments
Food processor hint: shred cheeses measured by weigh. Leave cheese in the processor bowl. Change to metal blade. Add butter and dry ingredients. Pulse to combine Add eggs and oil. Pulse again. I halved the salt, left out the sugar and added 1 tsp cayenne
I rolled the dough out in 4 batches on silicone mats. Separated the crackers by scoring the dough instead of transferring them At 4500 feet they took 14 minutes. Eight min, rotate pans, 6 min more. Separate crackers while hot, crispier.
Second batch. I used Romano and Swiss cheeses, replaced 1/3 cup of WW flour with 1/3 cup yellow cornmeal. Patted salt and caraway seeds into the top of one half and just salt on the other half. They are less brittle and the cornmeal contributes a coarse crunch. Rye flour would probably be delicious too.
My wife goes bonkers for these.
I saved time on the second batch by sliding the parchment with the rolled, cut dough directly onto the baking sheet. You have to gently break apart the crackers along the scored lines once they're baked, but it was much easier than transferring each cracker individually and the recipe didn't suffer with the crackers so close together.
These needed 2 minutes fewer than what was written. I tried making them bigger so I could do them in cat shapes for my kitten’s birthday party but they turned out more like cookies than crackers, which was fine except for that they needed seasoning because they didn’t have that nice of a flavor, but I don’t know if that’s because I made them bigger. So I brushed them in olive oil and added garlic salt and thyme, and then they were tasty after that.
Delicious! I did it with a hand mixer instead of a food processor and it still turned out great! All whole wheat flour, and scored on the pan to save time.
see the comments. romano chs and cornmeal, etc.
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