Recipe: Cheddar Cheese Crackers (take 2)

I have made cheddar cheese crackers before.  They were good, but I saw this post on Smitten Kitchen, and I wanted to try that recipe (with my own variations). 

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

Bake the crackers on the middle rack for 8-12 minutes, or until they are barely browned at the edges. Remove from the oven and set the cookie sheet on a rack to cool.