From Scratch Cheesy Snack Crackers

From Scratch Cheesy Butter Crackers

Ingredients:

2 cups flour

1 teaspoon baking soda

2 teaspoons salt

1/3 cup cold butter

½ cup milk

3 tablespoons olive oil

½ cup shredded cheese or more

1 tablespoon olive oil

sprinkle of salt

Equipment:

Parchment paper

pastry cutter

mixing bowls

basting brush

small cups

cookie sheet

Instructions:

Prepare cookie sheet with parchment paper lining.

Sift Flour, baking soda, salt together in a large mixing bowl. Cut in cold butter with a pastry cutter. Add shredded cheese, pulse also with the pastry cutter until pea sized and small. In a small cup mix milk and oil together, then add to the flour mix and create a dough.

Taking a handful at a time, roll out dough with a rolling pin, as thin as possible. And using a small circle cookie cutter, cut out crackers from the dough. I used a 2 inch round.

Here is a picture of that step.

cutting out squares
cutting out squares

Then you need to take away the excess dough and fork the dough.

Here is a picture of the forking step.

'forking' step
‘forking’ step

Then you need to brush the crackers with olive oil and sprinkle with salt.

brush with oil and salted crackers before baking
brush with oil and salted crackers before baking

20151015_123038

Place unto lined baking sheet and bake a sheet at a time on the second shelf at a preheated 300 degree oven for about 18 minutes, or until golden brown. They will puff up a bit, but not if you stabbed them good enough with the fork.

Makes 100 crackers. (yes so you better have some time.)

plateful of cooling crackers
plateful of cooling crackers
perfectly stackable
perfectly stackable
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s