CHIVE CHEESE CRACKERS
These can't-stop-at-one healthy crackers are like cheesy shortbread cookies. The texture is slightly crisp on the edges and a bit tender in the center.
Provided by Stacey Ballis
Categories Healthy Parmesan Cheese Recipes
Time 2h
Number Of Ingredients 10
Steps:
- Place Boursin in the bowl of a stand mixer fitted with a paddle attachment. Add Parmesan, butter, salt and pepper and beat just to combine. Add egg and chives; beat to combine. Add all-purpose flour and whole-wheat flour and mix at low speed, adding more all-purpose flour, 1 tablespoon at a time, until a cohesive dough forms (it should have the feel of soft Play-Doh).
- Divide the dough in half and shape each piece into a 6-inch log, 1 1/2 inches in diameter. Wrap the logs tightly in plastic wrap and freeze until firm, about 1 hour, or refrigerate for up to 3 days.
- Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- Spread a layer of seeds or nuts, if using, on a rimmed baking sheet. Roll the chilled logs firmly in the seeds to coat. Slice into even 1/8- to 1/4-inch-thick slices. Arrange about 1 inch apart on the prepared baking sheets.
- Bake one pan of crackers at a time, rotating the pan halfway, until light golden around the edges and browned on the bottom, 12 to 16 minutes. Let cool completely on the pan on a wire rack, about 20 minutes.
Nutrition Facts : Calories 139.4 calories, Carbohydrate 8.7 g, Cholesterol 42.3 mg, Fat 10.3 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 6.2 g, Sodium 305.5 mg, Sugar 0.1 g
CHIVE BLOSSOM CRACKERS (WHOLE WHEAT)
These would be perfect for a cheese board, brunch, tea, and to give away as small gifts. My chives were flowering and I wanted to do something different with them, and the results were both beautiful and full of flavor. No chive blossoms, no chives? This is a flexible basic recipe--you can easily swap the seasonings for what you'd like and have on hand. Just decrease the water a bit if you add something moist (olives, shredded cheeses, etc.). Keep in an airtight container at room temperature.
Provided by Just Garlic
Categories Spring
Time 45m
Yield 40-60 crackers, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Make the cracker dough, starting with the dry ingredients. I use my stand mixer, but you can do it by hand. Add the flour, sugar, and salt to a large bowl and mix thoroughly to distribute.
- Now the wet ingredients for the basic dough: add the cubed butter and mix until crumbly. Then add the water and mix thoroughly. You want the texture to be like very wet sand: it should hold it's shape when pressed together firmly, but you do NOT want a sticky dough. Add water in additional tablespoons (you may need up to an additional 1/2 cup depending on your climate) until you reach this texture.
- The basic dough is ready and you can add your seasonings. So add the chives, sesame seeds, paprika, garlic powder, and pepper, and give everything a good final mix.
- Make the crackers in batches. For each batch, roll out as thinly as you can (1/8 to 1/16 inch) a large handful of the dough, cut apart into your desired shapes (I made small rectangles), and transfer the shapes to lightly sprayed baking sheets. Bake each tray of crackers for 8-12 minutes, or until the bottoms JUST start to gain color. Be careful: these can burn quickly. Remove crackers to a rack to cool; they will become more crisp as they set. For crispier crackers, roll very thinly; roll thicker for more toothsome crackers.
Nutrition Facts : Calories 206.2, Fat 13.2, SaturatedFat 7.6, Cholesterol 30.5, Sodium 393.7, Carbohydrate 20.5, Fiber 2.9, Sugar 3.3, Protein 3.6
WHITE CHEDDAR AND CHIVE CRACKERS RECIPE BY TASTY
You'll never want to eat store-bought crackers again. These easy homemade white cheddar and chive crackers are baked to crispy perfection with a hint of spice in every bite. Cut them into seasonal shapes and serve with your favorite creamy cheese.
Provided by Betsy Carter
Categories Appetizers
Time 1h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Add the flour, salt, and baking powder to the bowl of a food processor. Pulse a few times to combine. Add the butter and cheddar and pulse until well combined and the consistency is crumbly, with the butter and cheese broken down to uniform pieces throughout. Add the chives and red pepper flakes and pulse to combine.
- Add 3 tablespoons of ice water, 1 tablespoon at a time, and pulse until the dough comes together. It should hold together on its own but crumble when you press it between 2 fingers. If the dough is still too dry, add more water, 1 teaspoon at a time, until the desired texture is reached.
- Turn the dough out onto a lightly floured surface and shape into a disc, then wrap in plastic wrap. Transfer the dough to the refrigerator to chill for 30 minutes. Set 2 baking sheets in the refrigerator to chill while the dough is resting.
- Preheat the oven to 350°F (180°C).
- In a small bowl, whisk together the egg and 1 tablespoon cold water. Set aside.
- On a lightly floured surface, roll out the dough to ⅛-inch thick, pinching together any cracks around the edges. Using a 2-inch leaf and/or star cutter, punch out as many crackers as you can. Gather up the dough scraps and roll out again, repeating the process up to 3 times.
- Line the chilled baking sheets with parchment paper, then transfer the crackers to the pans. Brush the crackers with the egg wash.
- Bake the crackers for 20-22 minutes, or until golden brown. Let cool completely, then store in an airtight container at room temperature (with a silica packet inside to absorb excess moisture) for up to 5 days.
- Enjoy!
Nutrition Facts : Calories 238 calories, Carbohydrate 14 grams, Fat 15 grams, Fiber 0 grams, Protein 10 grams, Sugar 0 grams
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