Easy Cracker Snacks Recipes

HOMEMADE CHEESE CRACKERS RECIPE BY TASTY

Homemade Cheese Crackers Recipe by Tasty image

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

Ingredients

8 oz shredded cheddar cheese
4 tablespoons unsalted butter, room temperature
1 teaspoon salt
1 cup flour
2 tablespoons ice water

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

QUICK AND EASY CRACKERS

Quick and Easy Crackers image

Our made-from-scratch, quick-and-easy crackers can be ready for spread or dip in under an hour. Choose your flavor: seeded, rosemary or Parmesan-oregano.

Provided by Mark Evitt

Categories Appetizer

Time 40m

Yield 20

Number Of Ingredients 11

Ingredients

2 tablespoons cold unsalted butter
1 cup Gold Medal™ self-rising flour
4 to 6 tablespoons buttermilk
1 teaspoon poppy seed
2 teaspoons sesame seed
1/4 teaspoon ground pepper
2 teaspoons finely chopped fresh rosemary leaves
1 tablespoon extra-virgin olive oil, for brushing
Coarse sea salt, for sprinkling
1/4 cup finely grated fresh Parmesan cheese
1 teaspoon dried oregano leaves

Steps:

Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
Cut butter into small cubes. In medium bowl, coat butter in flour, then smash it between your fingers until well integrated and about the size of peppercorns.
Decide if you are making seeded, rosemary or Parmesan-oregano crackers. For seeded crackers, stir in poppy seed, sesame seed and pepper. For rosemary crackers, stir in rosemary. For Parmesan-oregano crackers, stir in Parmesan cheese and oregano.
Pour in 3 tablespoons of the buttermilk, and stir with fork. Add more buttermilk, a tablespoon at a time, until the dough just holds together.
On work surface sprinkled with flour, roll out dough with rolling pin sprinkled with flour to about 1/16 inch. Cut crackers out of the dough, about 5 inches long by 1 inch wide. Place on cookie sheet using spatula. If making rosemary crackers, brush with olive oil, and sprinkle with coarse sea salt.
Bake 25 to 30 minutes or until crackers are brown. Remove to cooling rack to cool before serving.

Nutrition Facts : ServingSize 1 Serving

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