When I first heard about making crackers from scratch, I wondered why it would be appealing. I mean, wouldn't it be easier to just go out and buy a box? Well, I have to say, going out and buying a box is pretty easy, but making your own isn't as difficult as you might think. Not to mention, homemade crackers taste much better - being homemade and all. :) Plus, they're easily customizable. I wanted to start with a basic cheese cracker, something similar to Cheez-Its, Cheese Nips, or even the childhood favorite, Goldfish.
This recipe is very simple, and it makes a lot of crackers. All you do to make these crackers is put everything into a food processor, pulse a few times, and then you're almost ready to bake! The only thing to be careful about is rolling the dough evenly. It doesn't need to be perfect, but a uniform thickness will allow the crackers to cook at the same rate. It's not too hard to do "freehand," but if you're having too much trouble, some rolling pin rings could make it a bit easier. They take about 10-15 minutes to bake, and might not last even that long out of the oven! There's just something about fresh baked crackers that you just can't beat!
Leave a comment telling us about your favorite crackers!
Cheddar Cheese Crackers
by CJ HuangMaterials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 1.5 cups | extra sharp Cheddar cheese, grated or shredded | ||||
| 4 tablespoons | butter | ||||
| 3/4 cups | flour | ||||
| 1/2 teaspoon | salt | ||||
| 1/2 teaspoon | chili pepper flakes, optional - add more for spicier and less for milder :) | ||||
| 1/2 teaspoon | paprika | ||||
| 1/4 cup | milk |
Methods:
- Pulse together all materials except milk in a food processor (or by hand).
- Slowly add the milk and continue pulsing/mixing until you have homogeneous particles.
- Roll dough out evenly.
- Cut dough into about 1-2 inch squares (or any other desired shape). They will puff up slightly in height, but shrink a bit in size.
- Bake at 350F until golden brown.
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