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 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
HOMEMADE CHEESE CRACKERS
Make and share this Homemade Cheese Crackers recipe from Food.com.
Provided by annh53182
Categories Breads
Time 20m
Yield 100 Crackers
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Place the flours, cornmeal, salt, paprika (if desired), and pepper in the bowl of a food processor. Pulse for a few seconds. Add the cheeses and pulse for 10-15 seconds.
- Cut the butter into tablespoon-sized chunks and distribute over the top of the flour mixture. Run the processor for 10 seconds or until the butter is mostly incorporated and the mixture resembles coarse crumbs.
- With the processor running, add the water one tablespoon at a time through the feed tube. Continue to run the processor until the dough starts to lightly clump up or form into a ball (about 30 - 60 seconds).
- When I first started making this recipe, it always formed into a ball without much hesitation. But lately, it's more likely to look like the picture above. Maybe it's the weather. Or the cumulative changes I've made to the recipe are having an effect. Regardless, if when you take a bit of the dough out of the processor and give it a squeeze it looks like this, you're all set:.
- Give it a squeeze.
- If it doesn't add a little more water and pulse until it does.
- Remove the dough from the processor. Divide it in two and knead a few times. Form into flattened rectangles and wrap tightly in plastic wrap. Place the rectangles in the freezer for 10 minutes (or thereabouts) or in refrigerator for at least 30 minutes. If you leave them in the refrigerator for a few hours or overnight, let the dough sit out on the counter for 10 minutes or so to soften.
- Remove plastic wrap and place rectangle in the middle of a non-stick baking mat or sheet of parchment paper. The baking mat is much easier, but it can be done with parchment paper. Roll the dough out evenly until it is less than 1/8″ but more than 1/16″ thick - not paper thin but close. Miraculously, the dough doesn't require any flour to keep it from sticking.
- Cut the dough into 1″ squares. I use a lattice cutter, but any ol' dull edged knife or pizza cutter will do. Carefully move the baking mat or parchment paper onto a baking sheet. Sprinkle the dough lightly with salt. (The squares do not need to be spread apart as they shrink and puff up during baking and are easily broken apart afterwards if they do not separate on their own.).
- Bake for 17-25 minutes, depending on the thickness of the dough, or until bottoms of crackers are puffy and golden. Start checking on them often after 15 minutes. The crackers on the outer edge may brown more quickly if you rolled your dough unevenly like I always seem to do. Don't stop baking until the outer crackers are shy of burning in order to be sure that the crackers in the center have a chance to crisp up properly. Check the bottom of the crackers to gauge how close they are to being done. They should be golden. I've been known to remove some of the crackers from the baking sheet in order to save them from burning and put the rest back in the oven for a few more minutes.
- Allow crackers to cool on the baking sheet or on a cooling rack. Store in a airtight container at room temperature. They keep fine for at least 3 or 4 days.
Nutrition Facts : Calories 20.1, Fat 1.3, SaturatedFat 0.8, Cholesterol 3.9, Sodium 37.6, Carbohydrate 1.1, Fiber 0.1, Protein 1
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
COCKTAIL CHEESE CRACKERS
My homemade crackers are a breeze to put together and store. For a change of pace, I substitute cheddar cheese for the Swiss. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 5 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, whisk together first five ingredients; stir in cheeses. Cut in butter until crumbly. Whisk together egg and cream; gradually add to flour mixture, tossing with a fork until dough forms a ball., Turn onto a floured surface; knead gently just until combined, about 10 times. Divide dough in half. Roll each portion into a 12x10-in. rectangle; cut into 2-in. squares. Pierce with a fork. Place 2-in. apart on parchment paper-lined baking sheets. In a small bowl, whisk together egg yolk and milk; brush over tops. If desired, sprinkle with choice of toppings., Bake until golden brown, 9-12 minutes. Remove from pans to wire racks; cool completely. Store in an airtight container.
Nutrition Facts : Calories 48 calories, Fat 3g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 84mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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