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Welcome to the first monthly installment of Fearless Friday here on Home Ec 101. What have you tried in the past month? It doesn’t matter if your experiment was a complete success or an abysmal failure, both are learning experiences and help broaden our horizons.
This month, with all of our talk about eating less processed food, I decided to try a recipe I first saw on Lifehacker.com who found it at TheKitchn.com (have you been there? Why not?) who found it at Home Cooking, but the original source is actually here at Savory Seasonings: Cheddar Goldfish Crackers. Talk about making the rounds, eh? I’m an avowed Cheez-It fan, Cheese Nips can take a hike, but since we’re trying to be a little healthier I decided to try out Emily’s recipe instead.
I will note they probably don’t save a whole lot of money, but they taste as good, if not better and you know exactly what they contain. Probably the most important factor with these bits of cheesy goodness is actually the effort required, they are fun to make and this is the non-pastry chef speaking, but if I want cheese crackers and I have to make them, I’m less likely to sit in front of Big Bang Theory (my current fave via Netflix) and scarf an entire box.
Homemade Cheddar Cheese Cracker Recipe Ingredients
- 1 cup all-purpose flour or 1 cup whole wheat flour (I won’t lie, I vastly prefer the white, but I can see how someone would enjoy the wheat, it’s like a cheesy wheat thin)
- 3/4 tsp. salt
- 1/2 tsp. white ground pepper (optional)
- 4 TBSP cold butter, cut into small pieces (if you use salted, expect saltier crackers, we like that)
- 8 ounces grated cheddar cheese
- 3-4 TBSP water
Homemade Cheddar Cheese Cracker Recipe Instructions
Grate the cheese, then clean out the food processor.
To the clean food processor add the flour and salt + the optional pepper if you have it. Pulse it once or twice to make sure it’s mixed. The add the butter pieces and pulse until the mixture has that crumbly look. With the wheat it reminds me of brown sugar.
Then add the water, 1 TBSP at a time until the dough comes together.
Take the dough out of the food processor, shape into a disc and wrap with cling wrap. Chill the dough for at least 20 minutes.
Now here, friends and neighbors is why y’all pay me the big bucks. Oh, what’s that? This is free? Oh. After the dough has chilled, preheat the oven to 350F. Divide the dough into quarters and roll it out between sheets of waxed paper to 1/8th inch thickness. I found the dough much easier to work with in smaller amounts.
Once the dough has been rolled out, remove the top layer of wax paper and use the blunt edge of a knife, a pizza cutter, your kid’s play dough (clean!) tools or whatever floats your boat to cut the dough into fun shapes or not-so-fun shapes. It’s totally your call.
Transfer the shapes to a clean, ungreased baking sheet. I do this simply by inverting the whole sheet of wax paper over the pan and then scootching -that’s a technical term there- the crackers around until none of them are touching. Depending on your shapes you can fit 1/2 the dough on 1 full baking sheet.
Bake for 15 – 20 minutes, for crisper crackers you may want to go a little longer. Don’t worry, slightly doughy crackers will crisp as they cool.
Use a plastic spatula to remove the crackers from the pan, cool, and store in an air-tight container.