Cheddar Cheese Crackers

Page 248

(1 review)

Tags: easy cheese fast e-book flatbreads to-tweak

Recipe Review

As is, the recipe's a 3, tweaked a bit it's a 4 and has potential to be a 5. It you like your crackers to be a non-competing carrier for more flavourful toppings, then the recipe may be a 4 for you already, but I prefer a spicier, cheesier cheddar cracker.

I tweaked the recipe by adding a bit of habanero sauce, black pepper, and some Kalustyan's cheddar powder to the recipe, but they still seemed a bit flat. So I sprinkled the last two trays with a bit of onion powder, garlic powder, and a touch of salt

Next time, I'll add the onion powder, garlic powder, and some cayenne directly into the dough, break into my precious freezer stash of Cabot Hunter's seriously sharp cheddar, and sprinkle the crackers with a bit of sea salt before they go into the oven.

They're easy, fast, and oddly satisfying to make.

(1) useful  

Comments

Queezle_Sister - 28th October 2013
I have not made crackers in so long -- not since I was a kid. You have me really wanting to change that, and now.

SundayCooking - 28th October 2013
Thanks! I learned some interesting things making these. Probably most freeing is that once you've got the basic recipe, you can do whatever you want, seasoning-wise; the technique couldn't be easier. And no more paying $5 a box for lousy crackers. Any ideas on how you'd DIY triscuits?

Second, a cotton/linen pastry cloth and rolling pin cover combination is a wonderful thing. The crackers rolled out really thin, didn't get tough due to excess flour, and best of all, no sticking! And clean-up was a breeze. Up until now, I'd been bemoaning the loss of a well-loved and much-used tavolina that had been damaged beyond repair during a move, but appear to have found its successor for less than $7. Fantastic!

Third, don't close these up in a closed container if you can help it because they get a bit soft. I think they may be like crusty bread, needing breathable paper rather than nonbreathable plastic to maintain their crispness. I live somewhere really dry, so I'm going to try a bowl lightly covered with a tea towel.

Next up, lemon-dill crackers to go with smoked trout spread for an office potluck. Or maybe dark rye with caraway for The Paupered Chef's ham and pickle butter.

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