Tuesday, September 11, 2012
198. Cheddar Cheese Crackers, wheat free
I enjoyed these tasty cheddar cheese crackers with tuna fish and an extra slice of cheese for lunch the other day with my husband. My taste buds were pleasantly surprised at the flavor of sharp cheddar.
The crispy cracker was a welcome to my longing for something crunchy.
I was delighted that I made these from scratch.
The cheddar Cheese Crackers are gluten free but you don't have to eat that way to enjoy a delicious alternative to a store bought product.
Some times labels can scare us away from trying something new, especially if you feel that flavor and texture will be sacrificed. I was satisfied with the results and wanted to share this with my readers.
All of the products can be purchased at a health food store, Whole Foods or most major grocery chains in the baking aisle.
This recipe calls for Potato Starch, not to be confused with Potato Flour. You will NOT get the same results, please check the packaging carefully.
I used a sharp cheddar but you could easily use a milder cheese or a different variety, like parmesan.
The shape of my cracker was achieved by using a special round cookie cutter that I received as a gift from my kids. It has a scallop edge and makes the crackers into a cute "RITZ" shape.
Honestly, I was too lazy to make a fish and make Fishy Crackers with this recipe but you could definitely do that if you have the cutter and the time.
Enjoy these simple crackers with your favorite topping or eat them straight from the cooling rack (they may not last any longer than that).
Recipe: Cheddar Cheese Cracker
Makes roughly, using a 1.5 inch cookie cutter, 35-40 crackers
1 cup of sharp cheddar cheese, shredded
4 tablespoons of butter, soft
3/4 cup of potato starch (Not potato flour)
1/4 teaspoon salt
1/4 teaspoon flax meal
1/2 teaspoon baking powder
2 tablespoons of milk
Preheat oven to 400 degrees.
I used my table mixer with the paddle blade. You can use a bowl and hand mixer too.
Combine all of the ingredients.
Mix until a smooth dough is formed.
Add a piece of parchment paper to a cookie sheet.
With a separate piece of parchment paper on your work surface, add the dough. Add another piece of parchment paper to the top of the dough and push down.
Using a rolling pin, roll the dough between the two parchment paper pieces until you reach your desired thickness. I think 1/4 inch is too thick, I like mine a bit thinner than this. They do puff when baked and to achieve the crispy texture, they cannot be too thick or they will be soft.
Using a cookie cutter of your choice, I used a 1.5 inch scallop cutter, start cutting out your shapes and moving them to the cookie sheet.
I used a knife and my hand, lifting the bottom piece of parchment paper, to help get under the dough. Most of the shapes came right up but there were a few that needed help.
Place shapes every inch.
Bake crackers for 10 minutes. I turned my tray, because of how my oven cooks, every 5 minutes.
If you like your crackers to have a nuttier flavor then add 2 extra minutes to the bake time. The edges of the crackers will be darker.
Store the crackers in a baggie or sealed container.