Crispy Homemade Cheddar Crackers
By Sue Lau | Palatable Pastime
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It’s time for #BreadBakers again, and I am so pleased to be hosting the event this month (which basically means I got to choose the theme in exchange for a tiny bit of work). And I decided on crackers, which are so easy to make, but nobody seems to be making them. So I thought I would put it out there and get everybody enthusiastic about it.
The dough is no harder to make than a shortbread cookie- just an easy mix and roll out between silpat and parchment, then dock the dough so it doesn’t puff a lot, then perforate with a pastry wheel so they are easy to break apart later. Dab with egg white and a little salt. Then bake in two sessions- one at higher heat to cook the dough and the secondary at lower heat to crisp them up without over-browning.
And it’s as easy as that.
Cracker dough is rolled out on silpat.
Dough is perforated.
Make sure you don’t miss the full display of cracker recipes below the recipe print.
Join me tomorrow for Pi Day (3.14). Can you guess what we are having? 😉 The suspense is terrible….
Crispy Homemade Cheddar Crackers
Yield: 2 dozen 2-inch-square crackers
- 1 cup all-purpose flour
- 1/2 cup cheddar cheese powder (click to purchase online)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 5 tablespoons unsalted butter
- 3 tablespoons heavy cream
- additional salt
- 1 tablespoon beaten egg white
- silpat mat (click to purchase online)
- parchment paper (click to purchase online)
- pizza docker (click to purchase online)
- pastry wheel cutter (click to purchase online)
- Mix together the flour, cheddar cheese powder, baking powder, salt and sugar.
- Work in the cold butter with a pastry blender until it resembles crumbs, then add heavy cream, mixing into a dough.
- Turn the dough out and knead with your hands until it is no longer crumbly.
- Place a silpat on your counter, top it with the dough, then a piece of parchment, and roll out until it is 8-1/2″ x 14″.
- Use a pizza docker or fork to rick the dough all over.
- Use a pastry wheel cutter to cut dough into 24 squares.
- Dab dough with beaten egg white lightly with a pastry brush then sprinkle dough with a little salt.
- Bake on the silpat for 25 minutes at 375°F., then reduce heat to 250°F and bake 25 minutes more, until crisp and golden. If they are not crisp enough, continue to bake them further in the low oven until they are.
- Cool completely on the silpat, then break crackers apart gently and store in an airtight container.
From the kitchen of palatablepastime.com
March 2018: Crackers
Enjoy the diversity of cracker recipes this month!
- Coconut Cheese Crackers from Gayathri’s Cook Spot
- Crispy Homemade Cheddar Crackers from Palatable Pastime
- Dried Fruit Crackers from Cook’s Hideout
- Easy Homemade Oyster Crackers from Food Lust People Love
- Garlicky Chickpea Flour Crackers from Ambrosia
- Sourdough Crackers with Chilli and Garlic from Sonlicious
- Sourdough Crackers with Gruyère and Thyme from Karen’s Kitchen Stories
- Spicy Popcorn Crisps from What Smells So Good?
- Sweet & Savory Crackers from All That’s Left Are The Crumbs
- Vegan Whole Wheat Crackers from Sneha’s Recipe
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.