Saturday, December 17, 2016

Easy Cheddar Crackers

This holiday season why not whip up these super-de-duper crackers and totally impress your guests?
They are easy, tasty, crispy bits of loveliness that will have everyone asking for the recipe. 
Homemade crackers are always best the day they are made but can be kept in an airtight container for a day or two. They will just lose some of their crispiness. 
Be sure to use aged cheddar so the cheese flavor really shines through. 

Easy Cheddar Crackers

1 1/2 cups flour
generous pinch of salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp paprika
6 Tbsp butter, chilled
8 oz shredded, aged cheddar
2 egg yolks
2 (or more) Tbsp water

Preheat oven to 350. Line a cookie sheet with parchment paper, set aside.
In a blender (or food processor), pulse together the flour, salt, and garlic & onion powder. Add in the butter and pulse until combined. Add in the cheese and pulse again. 
Add in the egg yolks and 2 Tbsp of water and process until a stiff dough starts to form. You may need to add in a bit more water to get it to come together. 
Remove the dough and pat into a log. Place on a floured work surface.

Roll the dough to about 3/8 of an inch thickness (the thinner the cracker the crispier it will be). 
Cut out crackers using a cookie cutter.

Place on prepared cookies sheet. They can be quite close together as they don't spread, only puff up!
Bake at 350 until crackers are golden brown, about 20 - 30 minutes.

Remove from cookie sheet to a wire rack to cool, or enjoy them warm.

Store in an airtight container.
If you find you are having a problem with the crackers spreading when they cook, simply place the cut out dough on the cookie sheets in the fridge for 15 minutes before baking. 
I believe I got about 50 or so crackers out of one batch. This will, of course, depend on how big you make the crackers. I think my star cutter is about an inch across. 

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