CHEF JOHN'S CHEESY CRACKERS
These crunchy, crispy crackers have a big, bold cheese flavor. They're vastly superior to anything you can get at the store. You can change up the cheeses and the spices. It's really a fun thing to play around with.
Provided by Chef John
Categories Appetizers and Snacks Snacks Kids
Time 1h20m
Yield 36
Number Of Ingredients 9
Steps:
- Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
- Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
- Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
- Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
- Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.
Nutrition Facts : Calories 25.2 calories, Carbohydrate 1.4 g, Cholesterol 4.7 mg, Fat 1.7 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 43.5 mg
CHEDDAR-PARMESAN CRACKERS
These cheesy, buttery gems will likely become a mainstay in your repertoire. Not only are they crispy, rich and, well, addictive, they can be partially made up to a month in advance. That's because once the dough is made it can be frozen and simply "cut to order" as you need it. Just be sure to freeze it in small portions so that you don't have to defrost it all at once. Although these crackers are great plain, you can draw on the age-old "apples and cheddar" theme by topping them with a dollop of apple or pear butter.
Provided by Laura Werlin
Categories appetizer
Time 2h30m
Yield 3 dozen crackers, serves 8 to 10
Number Of Ingredients 8
Steps:
- In the bowl of a food processor, place all ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of BBs. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water, 1 teaspoon at a time, until it reaches the right consistency.
- Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days. Or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.)
- Preheat the oven to 375 degrees F.
- To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1-inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges. Cool on a rack. Serve at room temperature.
CHEESY PARMESAN CRACKERS (SO EASY!)
Make and share this Cheesy Parmesan Crackers (so easy!) recipe from Food.com.
Provided by OceanIvy
Categories Breads
Time 35m
Yield 40-50 crackers
Number Of Ingredients 5
Steps:
- Preheat the oven to 350.
- In large bowl or food processor,cut butter into the flour until the mix resembles coarse meal.
- Add cheese& egg yolk,mix well.
- Add just enough water to form a dough that will hold together in a cohesive ball.
- (Texture will be somewhat crumbly,but dough will hold together when pressed) Divide dough into 2 equal portions for rolling.
- On floured surface,roll each into a rectangle about 1/4 inch thick.
- Cut out individual crackers about 2 inches across with cookie cutter or sharp knife.
- Place them on ungreased baking sheet,& prick each 2 or 3 times with a fork.
- Bake 10 minutes,& turn the crackers over.
- Bake another 5-10 minutes,or until medium brown.
- Let them cool on wire rack.
PARMESAN CHEESE CRACKERS
Steps:
- In a mixer fitted with a paddle attachment, cream the butter until smooth and fluffy. Add the flour, cheese, and pepper and mix at low speed until blended. Form the dough into a disk, wrap it in plastic wrap, and refrigerate at least 2 hours. (The recipe can be made up to this point and kept refrigerated up to 2 days in advance.) Remove the dough from the refrigerator about 30 minutes before rolling out.
- On well-floured parchment paper, roll out the dough into a rough rectangle, a little less than 1/4-inch thick. The dough will be somewhat delicate and may crack in places, but you can just push the edges together with your fingers. Carefully transfer the dough to the cookie sheet and prick evenly all over with a fork. Cut with a pizza cutter or a knife into 1 1/2-inch squares, making a grid.
- Bake in a preheated 375 degree F oven, just until the crackers turn golden, 15 to 20 minutes. As they come out of the oven, run your pizza cutter or knife again along the grid to separate the crackers (the edges will have baked together a little bit in the oven). Let cool on the pan, then gently separate the crackers with your hands. They will be slightly fragile. Cut the figs in half and serve with the crackers.
CHEDDAR - PARMESAN CRACKERS
A recipe by Laura Werlin, and found at Leite's Culinaria. These cheesy, buttery gems will likely become a mainstay in your repertoire. Not only are they crispy, rich, and well, addictive, they can be partially made up to a month in advance. That's because once the dough is made, it can be frozen and simply "cut to order" as you need it. Just be sure to freeze it in small portions so that you don't have to defrost it all at once. Although these crackers are great plain, you can draw on the age-old "apples and cheddar" theme by topping them with a dollop of Apple-Pear Butter.
Provided by evelynathens
Categories Lunch/Snacks
Time 20m
Yield 3 dozen (approximately)
Number Of Ingredients 8
Steps:
- In the bowl of a food processor, place all the ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of small peas. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water 1 teaspoon at a time until it reaches the right consistency.
- Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.).
- Preheat the oven to 375°F (190°C).
- To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1 inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges.
- Cool on a rack. Serve at room temperature.
PARMESAN CRACKERS
These are dainty little cheese crackers with a pungent, meaty, Parmesan edge. It is that extra step of browning the crackers in a hot oven that lends them so much character. It caramelizes the cheese, giving it an earthy, almost porcinilike intensity. That and using good Parmigiano-Reggiano are the secrets to success. The technique, no rolling pin necessary, is child's play. The result is resolutely adult -- especially when you serve them with wine.
Provided by Melissa Clark
Categories snack, crackers and chips, appetizer
Time 2h20m
Yield 40 crackers
Number Of Ingredients 3
Steps:
- In a food processor, combine ingredients, and pulse until dough comes together. Turn dough out onto a piece of plastic wrap, and form it into a log 1 1/2 inches in diameter. Chill until firm, at least 2 hours.
- Heat oven to 325 degrees. Grease two baking sheets. Cut log into 1/4-inch-thick crackers, and place them an inch apart on sheets. Bake until firm, about 12 to 13 minutes. Remove baking sheets from oven, and raise temperature to 500 degrees. When temperature comes up to correct heat, return sheets to oven, and bake for 3 minutes more, or until crackers are deeply golden brown all over. Let cool on a wire rack.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 39 milligrams, Sugar 0 grams, TransFat 0 grams
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CRUNCHY PARMESAN CRACKERS RECIPE | KING ARTHUR BAKING
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- Preheat the oven to 400°F. Get out several large baking sheets; no need to grease them., Whisk together the flour, salt, pepper, and Parmesan., Add the cold butter, working it in until no large pieces remain; a mixer works well here., With the mixer running (or stirring all the while), drizzle in milk until the dough comes together; you may not use the entire 1/2 cup., Gather the dough into a ball, and squeeze it a few times to bring it together.
- Divide it into three pieces. If you have a scale, they'll weigh about 6 1/2 ounces (187g) each., Working with one piece of dough at a time, flatten it into a rough square, and place it on a lightly floured work surface.
- Roll the dough 1/8" thick; it'll be about 10" square (or an 11" circle, if your rolling efforts result in a circle)., Transfer the dough to a piece of parchment or aluminum foil.
- Using a sharp knife, pizza cutter, or pastry wheel, cut the dough into 1" squares; don't separate them.
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