Spicy Cheddar Crackers
7:35 AMI am on a new mission to try to have our family eat most things homemade. I have several reasons behind this, but quite frankly, its just a healthier way to be. I've never been one to really be anti-food dyes or preservatives, probably because I'm uneducated in that department, but now I am trying to improve my family's health and skip all that icky junk.
I try to make lots of things homemade anyways, but as I was shopping in the commissary and I was thinking about going anti-shrink-wrapped-food, I then realized how much packaged food I buy. Even though I may buy lightened products, or things fortified with fiber, there is still way too much processed stuff at home. As my kiddos are reaching for the obligatory uber-jumbo carton of Goldfish crackers, I thought "how the heck am I supposed to never buy crackers again?" Fact is, I can promise that I will not never buy crackers again, but it wouldn't hurt to try making them from time to time. But seriously, who makes their own crackers?

Spicy Cheddar Crackers
1 stick butter, room temperature
1 1/2 cups grated sharp cheddar cheese
1 1/2 cups flour (I used 1 cup all-purpose and 1/2 whole wheat and it was great)
3/4 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper (or to taste)
1 teaspoon paprika
2 tablespoons cold water (more or less)
1. Preheat your oven to 325˚. Line a baking sheet with some parchment paper.
2. Put all the above ingredients except water in a food processor. Pulse until it resembles coarse bread crumbs. Slowly add in one tbsp of cold water or a bit more until the mixture comes together into a ball.
3. Take out the dough and lightly floured work surface, give the dough a few knead and let it rest for half an hour.
4. Roll the dough out thinly about 1/8" thick. Cut out into desired shapes.
5. Bake for 15 minutes or until the crackers start to get just golden on the edges. Remove the baking pan from the oven, and transfer the browned crackers to a cooling rack. Store covered.
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