Whole Wheat Sriracha Cheese Crackers Recipes

WHOLE WHEAT CHEESE CRACKERS

Steps:

• Blend ingredients and shape into a roll 1-1/4 inches in diameter.
• At this point you can refrigerate or freeze in an airtight container until needed.
• Slice into 1/8 inch slices and prick them several times with a fork.
• Bake on an ungreased baking sheet for 8-10 mins in a 375 degree oven. Watch closely because crackers brown quickly. If the crackers on the outside brown before the center, remove the outer crackers and continue to bake rest.

SRIRACHA CHEESE CRACKERS

Steps:

• In the bowl of a food processor, add the flour, salt, and butter pieces. Pulse until the butter is incorporated and no large bits remain. Add the cheese and process to combine.
• Add the Sriracha and water and pulse until the mixture forms a ball. Remove dough to a piece of wax paper, flatten a bit and wrap with the paper. Refrigerate for about an hour.
• Preheat oven to 350 degrees. Lightly flour a cutting board and roll half the dough out to an even 1/8-inch thickness (keeping the other half covered in the wax paper). Use a pizza cutter to cut the dough into squares, triangles, or rectangles.
• Brush or spray the tops with a bit of olive oil and sprinkle with pinches of coarse salt before transferring the crackers to a parchment or silicone-lined cookie sheet. Leave just a bit of space between each (they don't spread, but shouldn't touch).
• Bake for 10-15 minutes, rotating halfway for more even cooking if needed. The crackers should be mostly golden brown, but there will be variety doneness -- some more brown than others. You can remove the darkest ones and continue cooking the others, but imperfection is good. The lighter ones will still be crunchy, though they might have some chew to them as well.
• Repeat with the other half of dough, rolling and cutting while the first batch is baking. Do not use a warm baking sheet. Cool the crackers completely on a wire rack and store in an airtight container.

WHOLE-WHEAT CHEDDAR CRACKERS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line each of 2 baking sheets with parchment or a silicone baking mat.
• Place the Cheddar, the 1 cup flour and the salt-free seasoning in a food processor and pulse to combine. Add the butter and pulse until a ball forms.
• Transfer the dough to a floured or parchment-lined work surface. Roll out the dough to 1/4 inch thick. Slice into crackers or stamp out shapes with 1/2- to 1-inch cookie cutters. Transfer to the prepared baking sheets.
• Bake until the crackers are deep golden brown on the bottom, switching and rotating the baking sheets halfway through, 15 to 17 minutes total. Transfer the baking sheets to wire racks and let the crackers cool.
• Serve, or store the crackers in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 2 weeks or in the freezer for up to 4 months.