Cheddar crackers
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 111.1
- Total Fat: 7.7 g
- Cholesterol: 22.7 mg
- Sodium: 197.8 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 0.2 g
- Protein: 4.4 g
View full nutritional breakdown of Cheddar crackers calories by ingredient
Introduction
see http://Andrea-thekitchenwitch.blogspot.com for full recipe & photos see http://Andrea-thekitchenwitch.blogspot.com for full recipe & photosNumber of Servings: 16
Ingredients
-
8 oz cheddar cheese shredded
1 c flour
3/4 t salt
dash paperika
dash cayenne pepper
3-4 T water
4 T cold butter cut into cubes
Directions
makes 16 oz of crackers
In the work bowl of a food processor pulse the flour, seasonings and salt together.
Pulse in butter until it resembles coarse meal
Pulse the cheese in 4 installments, process until its looks coarse meal
Add the water 1 T at a time. Start with 3 and slowly add the 4th if needed. Pulse in 2 second bursts until dough can be pressed into a ball.
Press dough into plastic wrap, forming a disc. Refrigerate for 20 min to 24 hours. The cooling process allows the butter and cheese to solidify producing a cracker that's crispier. It also makes rolling out easier when the dough is very cold.
Transfer the rolled out dough to a sheet pan and cut into desired shape, or simply into squares, using a pizza cutter.
Bake at 350 for 15-20 minutes or until the crackers are browned on the edges and puffed. Really start to watch them after 10 minutes as cooking times vary. Remove crackers from tray and cool.
Number of Servings: 16
Recipe submitted by SparkPeople user KITCHENWITCHAY.
In the work bowl of a food processor pulse the flour, seasonings and salt together.
Pulse in butter until it resembles coarse meal
Pulse the cheese in 4 installments, process until its looks coarse meal
Add the water 1 T at a time. Start with 3 and slowly add the 4th if needed. Pulse in 2 second bursts until dough can be pressed into a ball.
Press dough into plastic wrap, forming a disc. Refrigerate for 20 min to 24 hours. The cooling process allows the butter and cheese to solidify producing a cracker that's crispier. It also makes rolling out easier when the dough is very cold.
Transfer the rolled out dough to a sheet pan and cut into desired shape, or simply into squares, using a pizza cutter.
Bake at 350 for 15-20 minutes or until the crackers are browned on the edges and puffed. Really start to watch them after 10 minutes as cooking times vary. Remove crackers from tray and cool.
Number of Servings: 16
Recipe submitted by SparkPeople user KITCHENWITCHAY.