CHEF JOHN'S CHEESY CRACKERS
These crunchy, crispy crackers have a big, bold cheese flavor. They're vastly superior to anything you can get at the store. You can change up the cheeses and the spices. It's really a fun thing to play around with.
Provided by Chef John
Categories Appetizers and Snacks Snacks Kids
Time 1h20m
Yield 36
Number Of Ingredients 9
Steps:
- Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
- Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
- Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
- Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
- Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.
Nutrition Facts : Calories 25.2 calories, Carbohydrate 1.4 g, Cholesterol 4.7 mg, Fat 1.7 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 43.5 mg
HOMEMADE CHEDDAR CRACKERS
Provided by Ree Drummond : Food Network
Time 1h50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
- Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.
CHEESE CRACKERS
Cheddar crackers. Cheese wafers. Coins, biscuits, straws and crisps. Known by many names and claimed by many grandmothers, they are all the same, delicious thing: a savory, addictive, shortbread cookie. The key to any short dough - that distinctive tender sandy crumbly texture - is the high fat-to-flour ratio, and this version not only relies on butter but also counts on the delicious fats that come from sesame seeds, block Cheddar and even the oil from the pecans. For a remarkable distinction among the many, many versions of these to be found, toast them until just passing golden into brown, and see how that in itself sets these apart.
Provided by Gabrielle Hamilton
Categories easy, quick, snack, crackers and chips, appetizer
Time 50m
Yield About 6 dozen crackers
Number Of Ingredients 10
Steps:
- Add the flour, both cheeses, salt and cayenne to the bowl of a food processor, and pulse until combined.
- Scatter the cold butter chunks on top, and pulse again to form coarse crumbs.
- Add egg yolk, pecans and seeds, and pulse to combine thoroughly, yielding a coarse grainy meal.
- Transfer mixture to a large stainless-steel bowl. Sprinkle the ice water on top, and knead briefly to bring the dough together, as you would a pie dough.
- Divide the dough into thirds, and roll each into a neat, 8-inch-long cylinder that is about the width of a silver dollar. Wrap each log in plastic wrap, and twist the ends tightly in opposite directions, forming a perfect and compact torchon. Refrigerate until well chilled and completely firm; overnight is ideal.
- Heat the oven to 375. Line two large baking sheets with parchment paper or nonstick baking mats. Unwrap the dough, discarding plastic wrap, and slice the logs into thin coins, each about the width of a pencil.
- Arrange the coins in neat rows on the prepared sheets, making sure they're not quite touching one another. This dough won't expand or flatten after baking.
- Bake until golden at their centers and just starting to toast at their edges, about 20 minutes. Check them midway through baking, and rotate sheets if your oven bakes unevenly.
- Transfer the baking sheets to wire racks to cool. Once they are fully cooled, transfer coins to an airtight container, where they will keep for up to 3 weeks.
Nutrition Facts : @context http, Calories 31, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 16 milligrams, Sugar 0 grams, TransFat 0 grams
HOMEMADE CRISP CRACKERS
Store-bought crackers have nothing on these cheesy crisps. Make them in advance and keep them handy in an airtight container for anytime snacking.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 7 ingredients; cut in butter until crumbly. Stir in cheese. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap securely in waxed paper and refrigerate for 1 hour or until firm., Divide into 6 portions. On a lightly floured surface, roll each portion into an 8-in. circle. Cut into 8 wedges and place on greased baking sheets., Bake at 375° for 17-20 minutes or until edges are lightly browned. Cool on wire racks. Store in an airtight container.
Nutrition Facts : Calories 103 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 145mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
HOMEMADE CHEESE CRACKERS RECIPE BY TASTY
Here's what you need: shredded cheddar cheese, unsalted butter, salt, flour, ice water
Provided by Claire Nolan
Categories Snacks
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350˚F (180˚C).
- Using a hand mixer or standing mixer, combine cheese, butter, and salt in a large bowl.
- Once combined, mix in the flour and add the ice water one tablespoon at a time.
- The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
- Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
- Roll out dough to ⅛ of an inch (½ cm), pinching the cracks on the ends.
- Cut into 1 inch x 1 inch (2 ½ x 2 ½ cm) squares and pierce a hole in the middle of each square for ventilation during baking.
- Place the separated crackers on a parchment paper-lined baking sheet.
- Bake for 13 minutes, or until golden brown.
- Enjoy!
Nutrition Facts : Calories 305 calories, Carbohydrate 19 grams, Fat 20 grams, Fiber 0 grams, Protein 11 grams, Sugar 0 grams
CHEESE KRISPIES CRACKERS
This is a really popular recipe that's gone into 'public domain' on this island and goes really well with a glass of 'cabinet savage' when you're winding down just before dinner. Also it keeps well in an airtight cookie tin or can be well wrapped and frozen for a couple of months.
Provided by rangapeach
Categories Cheese
Time 50m
Yield 36 crackers, 12 serving(s)
Number Of Ingredients 7
Steps:
- Blend butter and cheese in a food processor until creamy.
- Add flour, one cup at a time.
- Add seasonings.
- Remove cheese mixture to a large bowl and mix in the rice cereal, kneading gently if necessary.
- Place dough on a floured board and roll out to 1/4 inch thickness.
- Use a plain 2 inch cookie cutter to cut out.
- Place onto cookie sheet and bake at 325°F.
- for 20 minutes.
- For variety you can use other seasonings like cayenne, finely minced onion, chives, itty bits of jalapeño, bacon bits, etc.
CHEESE CRACKERS
A light, crunchy, and savory snack cracker that has a bit of a kick. Easy recipe with minimal ingredients. Add 4 tablespoons sesame seeds to batter before kneading for a tasty option. Also a fun recipe for kids to help with.
Provided by Domestic Chef
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 45m
Yield 150
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine flour, salt, and red pepper flakes in large bowl; add Cheddar cheese. Toss until cheese is coated. Pour in melted butter; stir until mixture is moist and crumbly. Add rice cereal and knead by hand until dough is well blended.
- Roll dough into small 1/2-inch balls; arrange on a baking sheet. Flatten each ball with a fork.
- Bake in the preheated oven until light and crispy, about 30 minutes.
Nutrition Facts : Calories 30.6 calories, Carbohydrate 1.7 g, Cholesterol 6.4 mg, Fat 2.3 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 21.9 mg, Sugar 0.1 g
HOMEMADE SQUEEZE CHEESE AND CRACKERS
Provided by Molly Yeh
Categories appetizer
Time 10m
Yield 8 to 10 servings (about 2 cups)
Number Of Ingredients 6
Steps:
- In a food processor fitted with the blade attachment, add the butter and cream cheese. Process until fully combined. Add the cheese, milk and mustard powders. Process again until smooth, 30 seconds to 1 minute, scraping down the sides with a rubber spatula as needed.
- Transfer to a piping bag fitted with a small star tip. Pipe onto the crackers and serve immediately. Can be made a few days ahead and stored in the refrigerator, but let sit on the counter until it's soft enough to put into the piping bag before using.
CRISPY CRACKERS
Versatile recipe. Add finely ground or chopped nuts, grated parmesan cheese, edible seeds, or anything else that fits your fancy.
Provided by The Scone
Categories Lunch/Snacks
Time 22m
Yield 4 dozen
Number Of Ingredients 5
Steps:
- Put the white flour, wheat flour, salt, and cold butter in food processor.
- Process well.
- Blend in the cold water.
- Mixture should be crumbly, yet hold its shape when pressed together.
- If too dry, add a little more water.
- Gather mixture into a ball.
- Roll out on lightly floured surface, to 1/8- or 1/4-inch thickness (Note: seeds, such as sesame, flax, or poppy, can be rolled into the dough at this point).
- Cut dough into desired shape.
- Place unbaked crackers onto greased cookie sheet.
- Prick tops with fork, then wet tops with a little water (The water makes them crispy. Too much water makes them tough).
- Bake in 400 degree oven for 10-14 minutes.
- Cool on wire rack.
Nutrition Facts : Calories 317.2, Fat 12.4, SaturatedFat 7.4, Cholesterol 30.5, Sodium 520.7, Carbohydrate 45.6, Fiber 4.5, Sugar 0.2, Protein 7.5
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