Crispy cheddar crackers made from scratch without much effort.

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.

Use a pizza docker to perforate the cracker dough.

Dough is perforated.

Use a pastry wheel cutter to section the crackers.

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

• Servings: 24
• Time: 50mins
• Difficulty: easy
• Print

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Yield: 2 dozen 2-inch-square crackers

Ingredients:

• 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)

Method:

• 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