A while back I happened upon a recipe for Cheese Nip-like cheese crackers. Today I actually tried this recipe out. And they are FANTASTIC.
I’ve included the recipe as I prepared it below, but you can find the recipe without adjustments as well as instructions to make a tiny goldfish shaped cookie cutter on the blog Miss Anthropist’s Kitchen.
Cheddar Crackers
- 1 cup all-purpose flour
- 4 tablespoons cold unsalted butter, cut into small pieces
- 8 ounces grated extra-sharp Cheddar cheese (around 2 cups). Note: you can experiment with other cheeses.
- 3/4 teaspoon salt
- 1 1/2 teaspoon garlic powder
- 1 teaspoon ground pepper
- 1 teaspoon baking powder
Directions
- Pulse the flour,onion powder, salt, pepper, and baking powder together using a food processor.
- Add the butter and cheese, and pulse until the mixture resembles coarse meal.
- Pulse in 3 to 4 tablespoons of water, 1 tablespoon at a time, and only enough so that the dough forms a ball and rides the blade.
- Remove dough, wrap in plastic, and chill for 20 minutes or up to 24 hours.
- Heat oven to 350*F and line 2 or more baking pans with parchment paper, silicone baking mats, or aluminum foil sprayed with cooking spray. Set aside.
- Roll the dough out to 1/8th-inch thickness, using flour if necessary to prevent stickiness. Cut out as many crackers as possible.
- Place crackers on the prepared baking pans. Bake until golden and crisp (13-18 minutes). Transfer to a wire rack to cool.
- Store in an airtight container for up to 1 week.
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