|Burned crackers. Not nice.|
The first try, I burned. It was tragic.
So, I tried again. This time turned out much better.
They're still not like goldfish crackers. But they are yummy. And really easy. I did some in mini butterfly shapes, and some I just cut out with a pasta bike into squares. I baked the squares all in one piece (meaning, I did not separate them before baking) and it turned out ok. Probably would have been better separated. I also probably undercooked them a tad, because I was nervous about burning another batch.
Whole Wheat Cheddar Cheese Crackers
(a variation from Smitten Kitchen)
1 1/2 c sharp cheddar cheese, orange if you can find one you like (*I use Cabot Extra Sharp Cheddar. It's white)
1/4 c Vermont cheddar cheese powder
4 Tbsp butter
1/2 c whole wheat flour
1/4 c all-purpose flour
1/8 tsp onion powder
1/8 tsp table salt
Preheat oven to 350°F. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about two minutes.Wrap dough in parchment paper or plastic wrap and chill for about 30 minutes to make for easier rolling. The crackers will hold their shapes better, too.
On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8-inch thick. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer crackers to an ungreased cookie sheet with a 1/2 inch between them.
|All broken up|