I am a huge fan of snack cracker… well, most any kind of crackers actually. Be it when I’m feeling peckish, with soups or salad, or if I’m having friends over for drinks and we need a little snack, crackers for me cover all the bases.
What I am not a fan of is paying for them. I mean seriously.. they’re over priced, under flavored, and loaded with a bunch of stuff that I have to Google to find out what they are. It is much easier for me to knock out a batch of crackers than it is to go out and find something familiar, natural, and without throwing $5-$7 bucks on hoping they’re not all crumbled by the time I get then home. PLUS…. there’s more interest from guests when you say “I made the crackers!”. Who makes their own crackers, anyway? You do!
Ingredients: Makes approximately 3 dozen small crackers
2 cups all purpose flour
1 stick (8 tablespoons) unsalted butter
1 cup shredded aged cheddar cheese (I used a 2-year-old sharp white cheddar )
1/2 teaspoon In the Kitchen With Scotty “Cook’s Line” Seasoning
1/4 teaspoon ground chipotle pepper (cayenne works too)
1/4 teaspoon ground turmeric
5 tablespoons ice water
- In a mixing bowl combine the flour, Cook’s Line seasoning (or kosher salt), ground chipotle powder, and turmeric together. Stir around to combine.
- Cut the butter into cubes and add to the dry mixture. Either cut/rub in by hand or place everything in a food processor and pulse to a mealy crumb… like you would do when making pie crust.
- Toss in the shredded cheddar and combine. Add the ice water and mix the ingredients by hand to a stiff dough. Turn the dough out onto a lightly floured surface and kneed a few times until satiny and stiff in feel. Wrap in plastic wrap and chill for one hour.
- Preheat your oven to 375 degrees and prep 2 large sheet pans with parchment paper or nonstick cooking spray. Remove the dough to a floured surface and begin to roll out as evenly as possible. Roll to 1/4 “ thickness making sure to dust the underside of the dough so it does not stick to the surface.
- With a small 11/2- 2-inch cookie cutter cut the dough into round crackers. Remove the cut crackers the parchment pepper or sprayed cookie sheets. Collect the dough scraps, ball up again, and roll out as you did before and cut more crackers.
- With a fork or blunt end of a bamboo skewer “Knock” holes into the cent of the cracker for appearance and/or prevent from puffing up too much while baking (letting the steam out). Bake for 12-15 minutes or until crisp and golden brown.
- Remove the crackers from the oven and cool on the pan. Once cooled for 20 minutes, remove the crackers to a plate. ONLY BAG or cover the crackers when completely cooled, else they will steam inside making them soggy and “stale” in texture.