Tinkerbean

Organic Cheddar Crackers

We owe many thanks to Stef at Cupcake Project for introducing us to the idea of making our own homemade cheddar crackers, and the country living recipe that inspired it. As you can see, our tinkering led us to homemade cheddar flowers for this round, and we’ve enjoyed cheddar bunnies, cheddar hippos, cheddar umbrellas, and cheddar ABC’s to date. Stef used Goldfish! You can do any shape, but smaller cutters will give a crisper cracker.

We first tried these babies using white flour, as the recipe called for. With confidence that the recipe is a winner, we experimented on our second round with replacing half of the white flour with whole wheat pastry flour, then all in for round three with 100% whole wheat pastry flour to amp up the fiber and nutrients. And…. Fantastic!

Here are the ingredients we used:

8 ounces Organic Valley Mild Cheddar
4 Tablespoons Organic Valley Pasture Butter, cut into slices
1 cup Bob’s Red Mill Organic Whole Wheat Pastry Flour (plus extra for rolling surface)
1/2 teaspoon Eden Sea Salt
1/2 teaspoon Ground Black Pepper
2-4 Tablespoons Water

Process:

Preheat oven to 350 degrees F and line a baking sheet with a Silpat (or lightly oil).
Using a food processor with the mixing blade, pulse cheese and butter into pea sized chunks. Add flour, salt, pepper, and pulse until mixed. Slowly add just enough water until dough mixture forms a ball.
Move dough onto a floured surface for rolling. You may need to work more flour into your dough at the point to reach a perfect consistency: this dough should be a joy to work with - soft, but not sticky.