VERMONT CHEESE CRACKERS
Make and share this Vermont Cheese Crackers recipe from Food.com.
Provided by Ambervim
Categories < 30 Mins
Time 18m
Yield 14 Oz
Number Of Ingredients 7
Steps:
- Whisk together the flour, cheese powder, yeast, salt, and baking powder. If you're using baker's ammonia in place of baking powder, set it aside.
- Add the shortening, working it in to make an unevenly crumbly mixture.
- If you're using baker's ammonia, dissolve it in a tablespoon of the ice water, and sprinkle it over the dry mixture before adding the remaining ice water. Whether you're using baking powder or baker's ammonia, stir and toss in enough of the ice water to make a cohesive (but not sticky) dough.
- Divide the dough in half, and shape each half into a small rectangular slab.
- Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours; don't chill longer than that. Preheat the oven to 400°F.
- Very lightly flour a piece of parchment, your rolling pin, and the top of the dough. Working with one piece at a time, roll the dough about 1/16" thick, or slightly thicker. If you don't have parchment, roll on a lightly floured work surface or silicone rolling mat. The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible.
- If you've used parchment, gently slide the parchment and crackers onto a baking sheet. Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here. Don't separate the squares. If you haven't used parchment, gently fold the rolled dough in half, pick it up, and place it on a lightly greased cookie sheet, THEN cut it.
- Prick each square with the tines of a fork.
- Bake the crackers for about 8 minutes, till the ones on the outside are starting to brown around the edges. Remove them from the oven, and transfer the browned crackers to a cooling rack or piece of parchment; they're done. Quickly and carefully pull the remaining crackers apart to separate them. Return to the oven.
- Bake for an additional 3 minutes or so, or until the remaining crackers are a very light golden brown. You'll need to watch these closely at the end; don't walk away from the oven. They go from golden to dark brown very quickly.
- Remove them from the oven, and cool right on the pan. When completely cool, store in an airtight container.
Nutrition Facts : Calories 80.6, Fat 3.7, SaturatedFat 1.1, Sodium 55.2, Carbohydrate 10.1, Fiber 0.6, Protein 1.7
CHEESE CRACKERS
Cheddar crackers. Cheese wafers. Coins, biscuits, straws and crisps. Known by many names and claimed by many grandmothers, they are all the same, delicious thing: a savory, addictive, shortbread cookie. The key to any short dough - that distinctive tender sandy crumbly texture - is the high fat-to-flour ratio, and this version not only relies on butter but also counts on the delicious fats that come from sesame seeds, block Cheddar and even the oil from the pecans. For a remarkable distinction among the many, many versions of these to be found, toast them until just passing golden into brown, and see how that in itself sets these apart.
Provided by Gabrielle Hamilton
Categories easy, quick, snack, crackers and chips, appetizer
Time 50m
Yield About 6 dozen crackers
Number Of Ingredients 10
Steps:
- Add the flour, both cheeses, salt and cayenne to the bowl of a food processor, and pulse until combined.
- Scatter the cold butter chunks on top, and pulse again to form coarse crumbs.
- Add egg yolk, pecans and seeds, and pulse to combine thoroughly, yielding a coarse grainy meal.
- Transfer mixture to a large stainless-steel bowl. Sprinkle the ice water on top, and knead briefly to bring the dough together, as you would a pie dough.
- Divide the dough into thirds, and roll each into a neat, 8-inch-long cylinder that is about the width of a silver dollar. Wrap each log in plastic wrap, and twist the ends tightly in opposite directions, forming a perfect and compact torchon. Refrigerate until well chilled and completely firm; overnight is ideal.
- Heat the oven to 375. Line two large baking sheets with parchment paper or nonstick baking mats. Unwrap the dough, discarding plastic wrap, and slice the logs into thin coins, each about the width of a pencil.
- Arrange the coins in neat rows on the prepared sheets, making sure they're not quite touching one another. This dough won't expand or flatten after baking.
- Bake until golden at their centers and just starting to toast at their edges, about 20 minutes. Check them midway through baking, and rotate sheets if your oven bakes unevenly.
- Transfer the baking sheets to wire racks to cool. Once they are fully cooled, transfer coins to an airtight container, where they will keep for up to 3 weeks.
Nutrition Facts : @context http, Calories 31, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 16 milligrams, Sugar 0 grams, TransFat 0 grams
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.
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