Cheese It Homemade Crackers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 23
Ingredients
4 tbsp Butter, unsalted 2 fl oz Water, tap 0.50 tsp Kosher Salt 0.50 tsp Lawrys Seasoned Salts 1 cup Whole Wheat Flour 4 oz Montery Jack or other cheese4 oz Cheddar Cheese
Place cheese, flour, salts, butter in food processor until mixture resembles coarse sand. Add the ice water and pulse until dough comes together. Form dough into a disk and chill in plastic wrap at least one hour.
Preheat over 350 degrees. Line a baking sheet with parchment paper.
Roll out dough 1/8 - 1/4 inch thickness. Using pizza cutter, cut into small squares about 1x1 inch. poke small holes in center of each square.
Bake until golden brown and crunchy 15 to 17 minutes. I use a convection setting on oven to dry out mixture so it's nice and crunchy. Do not under bake if you want a cracker consistency but watch it close so underside does not burn.
You can take them out and put back in on convection setting at a lower heat setting around 260 degrees to dry out more if needed.
Allow to cool and pack in air tight container.
Serving Size: 9 crackers
Preheat over 350 degrees. Line a baking sheet with parchment paper.
Roll out dough 1/8 - 1/4 inch thickness. Using pizza cutter, cut into small squares about 1x1 inch. poke small holes in center of each square.
Bake until golden brown and crunchy 15 to 17 minutes. I use a convection setting on oven to dry out mixture so it's nice and crunchy. Do not under bake if you want a cracker consistency but watch it close so underside does not burn.
You can take them out and put back in on convection setting at a lower heat setting around 260 degrees to dry out more if needed.
Allow to cool and pack in air tight container.
Serving Size: 9 crackers
Nutritional Info Amount Per Serving
- Calories: 74.6
- Total Fat: 5.3 g
- Cholesterol: 15.3 mg
- Sodium: 135.5 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 0.6 g
- Protein: 3.1 g
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