I have always been curious as to homemade crackers...will they be just crispy /crunchy for a while and then goes soft ? Well, curiosity gets the better of me and I made some using Smitten Kitchen's recipe. Well, I can say I am very satisfied with the result....they were crispy crunchy till the next day and the tin is empty so I never got the chance to test it out and see whether the crisps and crunch still stay that long...and every bite has that cheesy and saltish taste that is so good that I am going to make this more often. You can munch on them without knowing when to stop LOL! It is a great snacking treat for me and Wild Boar :) Nothing beats making cheese crackers yourself. They can be eaten as a stand alone without having to top anymore rich stuff on them :)
Seriously, this is a no fuss and easy to make cheese crackers. Just dump everything into the food processor and in a minute you have a soft and easy to handle dough . Roll them into thin sheets and using a fluted pastry wheel , cut into square and dork with a fork and tada it will be ready for baking...so simple and easy! Baking time is just 12 minutes ! Love it !
fun using the fluted pastry wheel to cut them into
desired square size that is an inch by an inch and
1/4 inch thick , it will be more crunchy if it is thickness
can be 1/8 inch thick :)
can be 1/8 inch thick :)
dork to allow the release of air so that
they stayed more crispy and less puffy
bake them an inch apart
I am happy I got them evenly browned...they
are beautiful and smell nice
cool them completely before storing
them in air tight containers
Parmesan Cream Crackerstaken from Smitten Kitchen
Rolling the dough 1/4-inch thick, I yielded 30 1 1/2-inch square cookies that shrank slightly and puffed to 3/8-inch thick
1 cup all-purpose flour, more as needed
1/2 teaspoon salt
1/2 cup finely grated fresh Parmesan cheese
4 tablespoons unsalted butter
1/4 cup cream or half-and-half, more as needed * I needed more - another 1/8 cup
Coarse salt, pepper, sesame or poppy seeds or whatever you like for sprinkling (optional).
Heat oven to 400°F. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit until a dough forms. If it does not come together, add more liquid a teaspoon at a time, until mixture holds together but is not sticky.
Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed. From here, you can either form them into individual crackers (I went for 1 inch squares cut with a fluted pastry wheel) and bake them an inch apart on your baking sheet or transfer the entire rolled-out sheet to your baking sheet (draping it over the rolling pin will make it easier) and score them lightly with a knife, pizza or pastry wheel to break into crackers after they are baked. For either method, dock all over with a fork and sprinkle with salt or any other toppings you are using.
Bake until moderately browned, about 12 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.
Enjoy and have a great day !
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