or, Confessions of a Cracker Addict!
|Homemade cheddary squares of addictive goodness. Betcha can't eat just one!|
I have a confession to make. I am addicted to crackers. It’s my go-to junk food. It’s what I reach for instead of popcorn when watching a movie at home (in the theatre, too. Shhh! Don’t tell). My all-time favourite crackers are the tiny, orange, squares of cheddar-y goodness. They are like crack...ers. You know the ones I mean! I can easily inhale a whole box in one sitting. Afterwards, of course, there is the guilt that sets in. How many unpronounceable chemicals did I just consume? Is there an alternative where I know exactly what I am scarfing down? You know me — I didn’t stop looking until I found it. And I did.
These little gems of cheesiness are so flavourful and packed with flavour that you’ll never go back to the garbage-in-a-box. While they are not as crunchy as commercial crackers, they make up for it in freshness, wholesome ingredients and yup — they are as addictive as the original.
|Mine! All mine!|
For best results, use the sharpest, aged cheddar you can find. It doesn’t need to be orange. Kraft makes an Extra Old that’s not bad and Balderson’s makes a few varieties of aged cheddar that are very, very tasty. I haven’t tried making them with the McLaren’s cheese spread (the one in the red tub) but I bet it would be pretty good. These crackers do not keep well — you will need to consume them the same day they are made. You can see from the photos that the crackers puff up quite a bit, so roll your dough out as thin as you can — 1/8” or less.
|Cheese crackers, without all the crappy chemicals.|
I hope you like these little crackers as much as I did. Now, it’s time for YOUR confession! Leave me a comment and let me know what’s your favourite cracker or salty snack.
Based on this recipe by Shop Girl
8 oz. sharp or aged cheddar cheese, shredded
1 cup all-purpose flour
4 Tablespoons butter, softened
1 teaspoon salt
3-4 Tablespoons ice water
- Preheat oven to 350°F.
- In the bowl of a food processor with a blade attachments, mix together cheese, butter and half the salt until just mixed.
- Add flour and mix until just blended.
- While the processor is running, add the ice water 1 tablespoon at a time until dough comes together.
- Divide dough in half and wrap in plastic wrap, flattening into a disc. Refrigerate discs for about 30 minutes.
- On a floured board, roll out one disc of dough at a time, to about 1/8” thickness.
- Using a fluted pastry roller, or a knife, but into 1” squares.
- Place squares on a parchment-lined baking sheet. With a toothpick, make a hole in the centre of each square (optional).
- Bake for 8-12 minutes, or until crackers begin to slightly darken around the edges.
- Cool completely before eating.