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Recipe: Cheddar Cheese Crackers
Similar Categories: Cheddar, Cheese, Crackers
Makes 2-3 dozen
1 cup unsifted flour
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
4 ounces (1 cup) grated sharp cheddar cheese
5 tablespoons well-chilled butter
2 tablespoons ice water
1 teaspoon lemon juice
Cook's notes: You can chill the dough overnight. Handle it gently.
Make dough: Sift flour, salt and cayenne together. Cut in but ter with a
pastry whisk until it resembles coarse crumbs. (If using food processor, cut
butter into thumb-sized pieces, add to flour mix and pulse only until crumbs
form.) Add cheese, toss to combine. Mix water and lemon juice, add to flour
and stir with a fork until dough comes together. Add another tea spoon of
water, if necessary. Dough should look speckled.
Rolling: Divide dough in half and cover one piece. Roll out the other on a
lightly floured surface into a 7-inch-by-10-inch rectangle about -inch
thick. Perforate with tined roller, spiked meat tenderizing tool or fork.
Rolling tip: You could use a floured pastry cloth and a knit sleeve on your
rolling pin, available at bakery supply stores. Consider a pasta rolling
machine to get an even thickness. Dust the machine's rollers with flour
frequently.
Cutting: Cut dough into strips 2-inches wide and then cross wise into
squares. Or use a simply shaped cookie cutter about 2 or 2 1/2 -inches in
diameter, occasionally dipping cut ter into flour.
Baking: Place on ungreased baking sheet and bake at 400 de grees for 10-12
minutes or until golden brown. Cool on wire rack and repeat with remaining
dough. Store in airtight con tainer for up to a week.
Approximate nutritional analysis per cracker: Calories, 40; fat, 3 grams;
calories from fat, 68 percent; carbohydrates, 3 grams; protein, 1 gram;
fiber, trace; cholesterol, 8 milli grams; sodium, 96 milligrams.
1 cup unsifted flour
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
4 ounces (1 cup) grated sharp cheddar cheese
5 tablespoons well-chilled butter
2 tablespoons ice water
1 teaspoon lemon juice
Cook's notes: You can chill the dough overnight. Handle it gently.
Make dough: Sift flour, salt and cayenne together. Cut in but ter with a
pastry whisk until it resembles coarse crumbs. (If using food processor, cut
butter into thumb-sized pieces, add to flour mix and pulse only until crumbs
form.) Add cheese, toss to combine. Mix water and lemon juice, add to flour
and stir with a fork until dough comes together. Add another tea spoon of
water, if necessary. Dough should look speckled.
Rolling: Divide dough in half and cover one piece. Roll out the other on a
lightly floured surface into a 7-inch-by-10-inch rectangle about -inch
thick. Perforate with tined roller, spiked meat tenderizing tool or fork.
Rolling tip: You could use a floured pastry cloth and a knit sleeve on your
rolling pin, available at bakery supply stores. Consider a pasta rolling
machine to get an even thickness. Dust the machine's rollers with flour
frequently.
Cutting: Cut dough into strips 2-inches wide and then cross wise into
squares. Or use a simply shaped cookie cutter about 2 or 2 1/2 -inches in
diameter, occasionally dipping cut ter into flour.
Baking: Place on ungreased baking sheet and bake at 400 de grees for 10-12
minutes or until golden brown. Cool on wire rack and repeat with remaining
dough. Store in airtight con tainer for up to a week.
Approximate nutritional analysis per cracker: Calories, 40; fat, 3 grams;
calories from fat, 68 percent; carbohydrates, 3 grams; protein, 1 gram;
fiber, trace; cholesterol, 8 milli grams; sodium, 96 milligrams.
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