Ingredients
1 c. sharp Cheddar cheese, very finely shredded
1/2 c. unbleached all-purpose flour
1/2 c. cake flour
1 tbsp. Cheddar cheese powder
1 tsp. kosher salt
1/2 tsp. baking powder
1/4 tsp. onion powder
1/4 c. whole or reduced-fat milk
1 tbsp. vegetable oil
Preparation
Step 1Dough: Stir cheese, flours, Cheddar powder, salt, baking powder, and onion powder together in a large bowl until cheese is evenly distributed and coated. Add milk and vegetable oil and continue to stir with a spatula, then knead in bowl with your hands until a cohesive dough forms. It will be crumbly at first, but continue to press and knead dough until any dry bits are incorporated.Step 2Transfer dough to your work surface, cover with upside-down bowl, and let rest for 10 minutes.Step 3Crackers: Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or Silpat liners.Step 4Divide dough into 2 pieces. Refrigerate one piece while you roll second piece as thin as humanly possible, no more than 1/8-inch thick. (Thinner dough means crispier crackers; thicker dough means puffier, more bread-like crackers.)Step 5Stamp out cracker shapes with your cookie cutter of choice: a fish is traditional shape, of course, but crackers taste just as good as hearts, stars, circles, or small squares. Transfer shapes to prepared baking sheets.Step 6Bake for approximately 15 minutes, until crackers are crispy and just turning golden at edges. Timing will vary according to size and shape of your crackers. Transfer to a wire rack and let cool completely.Step 7Crackers will soften when kept in an airtight container, and best eaten within a day or two.
From: Classic Snacks Made from Scratch © 2013 by Casey Barber Buy the book
