Cheese Crackers

A few months ago HH picked up a book from the library that had been recommended to him by a food blog that he reads. A lot of recipes in the book and its companion appealed to us because they are things that many people would not consider making at home, but are relatively easy and have the potential to produce really great results.

One of the recipes we tried was for homemade crackers. The ingredient list is pretty basic: flour, baking powder, sugar, salt, pepper, egg, oil, and water. Oh yeah, and cheese. Though cheese is considered an optional add-in according to the author of the recipe, it's really not an option in our house.

The first time we made these HH bought some smoked cheddar Cougar Gold from our local meat market, which had a good cheese flavor but was a little smoky in my opinion. The second time we made them, we used parmesan which didn't quite have as much cheese flavor as I would have liked. Next time I plan to use some Tillamook extra sharp cheddar for the perfect cheese flavor.

The method is pretty simple: stir together the dry ingredients; combine the egg and oil then add into the dry ingredients slowly (I started with our food processor but HH prefers to hand mix with a pastry blender); mix in the cheese; add in cold water slowly until the dough comes together; chill in the fridge; roll to 1/8 inch thickness (or as close as you can get), cut into shapes, and bake in the oven until nicely browned.


We have learned that it is important to roll the dough as thinly as possible; otherwise the crackers will be a little dense and will not have the correct light and crunchy texture.