Cheddar Crackers, little pockets of lightness and better than store-bought

Cheddar Crackers

These are the best ever Cheddar Crackers, so no more store-bought for me.

Ingredients:

  • 1 cup of cake flour
  • 250gr cheddar cheese, finely grated
  • 4 tablespoons cold butter, cut into pieces
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon seasoned salt
  • Pinch of cayenne pepper (I used 1/4 tsp)
  • 3 tablespoons of ice water
Cheddar Crackers, little pockets of lightness and better than store-bought
Cheddar Crackers

Method:

  1. Place the flour, cheddar, butter, salt, seasoned salt & cayenne pepper in a food processor and pulse until the mixture resembles sand.
  2. Add the ice water, a Tbsp at a time while pulsing until the dough comes together.
  3. Remove from food processor & form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
  4. Preheat oven to 180Β°C (160Β°C in a fan-assisted oven) Line a baking sheet with parchment paper.
  5. Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. (I used a square “Petit Beurre” cookie cutter)
  6. Use the blunt end of a wooden skewer to poke a small hole in the center of each square. (The cookie cutter I used has holes in the mold when you depress the cutter)
  7. Transfer to the prepared baking sheet and bake until golden brown, 20 minutes. (The cookies in my oven-baked for 12 mins in a fan-assisted oven).
  8. Allow cooling before packing in an airtight container.

Recipe credit: Ree Drummond – The Pioneer Woman

Tried and tested by Gail Haselsteiner

11 thoughts on “Cheddar Crackers”

  1. Pingback: Gail’s Cheddar Crackers | frankensportblog

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