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Photo: Jennifer Causey
Active Time:15 minsTotal Time:1 hr 25 minsServings:14Jump to Nutrition Facts
Active Time:15 minsTotal Time:1 hr 25 minsServings:14
Active Time:15 mins
Active Time:
15 mins
Total Time:1 hr 25 mins
Total Time:
1 hr 25 mins
Servings:14
Servings:
14
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4tablespoonscold unsalted butter8ouncesextra-sharp cheddar or white cheddar cheese½teaspoonsaltFreshly ground black pepper½cupwhole-wheat flour½cupall-purpose flour1tablespooncold water¼garlic powder (optional, for spice)¼teaspooncayenne pepper, plus more for sprinkling (optional, for spice)
Cook Mode(Keep screen awake)
Ingredients
4tablespoonscold unsalted butter
8ouncesextra-sharp cheddar or white cheddar cheese
½teaspoonsalt
Freshly ground black pepper
½cupwhole-wheat flour
½cupall-purpose flour
1tablespooncold water
¼garlic powder (optional, for spice)
¼teaspooncayenne pepper, plus more for sprinkling (optional, for spice)
DirectionsGrate the cheese and cut the butter into small pieces. Place the cheese, butter, salt and a few grinds black pepper in the food processor and pulse for a few seconds until the mixture comes together. Add whole-wheat flour and all-purpose flour one at a time, processing until the mixture becomes crumbly. Pour in the cold water and process until a large dough ball forms. The dough should be soft and malleable.If you’re making the spicy crackers, add the garlic and cayenne pepper to the dough, kneading it in with your hands until well incorporated. Split the dough into two balls, flatten into disks, and wrap each disk with plastic wrap. Let chill in the refrigerator for at least an hour.When the dough is finished chilling, preheat the oven to 375º F. Roll out the dough until it’s thin but not paper-thin, about 1/8-inch thick. If they are cut too thick, the crackers will be less crispy and more bread-like. Cut the crackers using a cookie cutter of your choice, or use a knife to cut squares or triangles.Place the cutouts on a baking sheet lined with parchment paper and repeat with the second disk of dough. If making the spicy crackers, sprinkle a pinch of cayenne over the crackers.Bake for 10-12 minutes or until puffed and golden brown. Keep in an airtight container for 2-3 days, although they are best when fresh. Re-crisp in the oven or toaster oven if desired.Originally appeared: Cooking Light
Directions
Grate the cheese and cut the butter into small pieces. Place the cheese, butter, salt and a few grinds black pepper in the food processor and pulse for a few seconds until the mixture comes together. Add whole-wheat flour and all-purpose flour one at a time, processing until the mixture becomes crumbly. Pour in the cold water and process until a large dough ball forms. The dough should be soft and malleable.If you’re making the spicy crackers, add the garlic and cayenne pepper to the dough, kneading it in with your hands until well incorporated. Split the dough into two balls, flatten into disks, and wrap each disk with plastic wrap. Let chill in the refrigerator for at least an hour.When the dough is finished chilling, preheat the oven to 375º F. Roll out the dough until it’s thin but not paper-thin, about 1/8-inch thick. If they are cut too thick, the crackers will be less crispy and more bread-like. Cut the crackers using a cookie cutter of your choice, or use a knife to cut squares or triangles.Place the cutouts on a baking sheet lined with parchment paper and repeat with the second disk of dough. If making the spicy crackers, sprinkle a pinch of cayenne over the crackers.Bake for 10-12 minutes or until puffed and golden brown. Keep in an airtight container for 2-3 days, although they are best when fresh. Re-crisp in the oven or toaster oven if desired.
Grate the cheese and cut the butter into small pieces. Place the cheese, butter, salt and a few grinds black pepper in the food processor and pulse for a few seconds until the mixture comes together. Add whole-wheat flour and all-purpose flour one at a time, processing until the mixture becomes crumbly. Pour in the cold water and process until a large dough ball forms. The dough should be soft and malleable.
If you’re making the spicy crackers, add the garlic and cayenne pepper to the dough, kneading it in with your hands until well incorporated. Split the dough into two balls, flatten into disks, and wrap each disk with plastic wrap. Let chill in the refrigerator for at least an hour.
When the dough is finished chilling, preheat the oven to 375º F. Roll out the dough until it’s thin but not paper-thin, about 1/8-inch thick. If they are cut too thick, the crackers will be less crispy and more bread-like. Cut the crackers using a cookie cutter of your choice, or use a knife to cut squares or triangles.
Place the cutouts on a baking sheet lined with parchment paper and repeat with the second disk of dough. If making the spicy crackers, sprinkle a pinch of cayenne over the crackers.
Bake for 10-12 minutes or until puffed and golden brown. Keep in an airtight container for 2-3 days, although they are best when fresh. Re-crisp in the oven or toaster oven if desired.
Originally appeared: Cooking Light
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Nutrition Facts(per serving)110Calories9gFat4gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
