Costume Crackers Recipes
HOMEMADE CHEESE CRACKERS RECIPE BY TASTY
Here's what you need: shredded cheddar cheese, unsalted butter, salt, flour, ice water
Provided by Claire Nolan
Categories Snacks
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350˚F (180˚C).
- Using a hand mixer or standing mixer, combine cheese, butter, and salt in a large bowl.
- Once combined, mix in the flour and add the ice water one tablespoon at a time.
- The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
- Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
- Roll out dough to ⅛ of an inch (½ cm), pinching the cracks on the ends.
- Cut into 1 inch x 1 inch (2 ½ x 2 ½ cm) squares and pierce a hole in the middle of each square for ventilation during baking.
- Place the separated crackers on a parchment paper-lined baking sheet.
- Bake for 13 minutes, or until golden brown.
- Enjoy!
Nutrition Facts : Calories 305 calories, Carbohydrate 19 grams, Fat 20 grams, Fiber 0 grams, Protein 11 grams, Sugar 0 grams
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- Get in shape! After cutting your dough into the desired shape, pull away and discard (or re-roll out if you have enough) any scraps and stray edges of dough.
- Separation anxiety. To achieve crispier edges, separate your crackers before baking. This step isn't strictly necessary (the crackers will always crisp as they cool), but try it out and see the difference it makes.
- Cool it. If you’re baking in a humid kitchen environment (hello, New York City summer), allow your crackers to cool in a turned-off oven with the door propped open slightly.
- Smarter storage. To store your crackers, allow them to cool fully and then place them in an airtight container. Shielding the crackers from air will help maintain their snap longer.
- Thin for the win. The thinner the dough, the crispier the crackers. If your dough is too thick, you’ll end up with softer crackers that resemble a bread stick more than a true cracker.
- Parchment perfection. Parchment paper is a baker’s best friend. Rolling your dough (and cutting it) on a sheet of parchment paper makes transferring simpler.
- Steam room. Ever wonder why store-bought crackers sport pricked patterns on the tops? Pricking the dough with a fork allows steam to escape, which keeps them from inflating and puffing up.
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