Hand-rolled Cheesy Crackers


Hand-rolled Cheesy Crackers
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
12 People 25 Minutes
Cook Time
12 Minutes
Servings Prep Time
12 People 25 Minutes
Cook Time
12 Minutes
Hand-rolled Cheesy Crackers
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
12 People 25 Minutes
Cook Time
12 Minutes
Servings Prep Time
12 People 25 Minutes
Cook Time
12 Minutes
Ingredients
Servings: People
Instructions
  1. Pre-heat oven to 400º F.
  2. In a medium bowl mix the flours, baking soda, and half the salt.
  3. Cut butter into the flour using a pastry cutter or fork. Cut until flour and butter are well blended forming small crumbles.
  4. In a measuring cup mix the milk and vinegar. Stir together until thickened.
  5. Add milk and vinegar mixture, egg, and cheese to the flour mixture. Mix well. Mixture will begin to feel like a ball of dough.
  6. Knead mixture thoroughly then separate into three balls.
  7. Spread parchment paper on counter and add one of the balls. Top with waxed paper and roll out very thin, at least 1/8” or thinner. The thinner you can get this the more like a cracker your final product will taste. Don’t worry if your dough is not a perfect shape, it will still bake just fine.
  8. Sprinkle a little of the remaining salt over the top of the dough. You won’t need much, since the dough is already salty. This is mainly for effect.
  9. Using a fork, prick rows into the top of the dough. Then using a large knife, lightly score rows of lines into the dough, to form 1– 1 1/2 “ squares. This will aid in separating the crackers later.
  10. Remove the waxed paper and slide the parchment onto a large cookie sheet.
  11. Bake at 400º F for 10 – 12 minutes, or until lightly browned. If you want a crispier, darker cracker, cook 12 minutes. Be careful to not overcook.
  12. Remove from oven and slide parchment onto a counter. Using a large knife, cut along the score lines to break the crackers apart. Remove to a plate and allow to cool.
  13. Repeat steps 7-12 for the remaining two balls of dough. When crackers are cooled completely place in a sealed container and store in refrigerator for up to two weeks.
Share this Recipe

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>