Everyone loves to eat biscuits, or as the Americans call it crackers, especially cheese crackers. Since this recipe reminds me of Crix Crackers, except with a cheesy flavour, I though it fitting to call it crackers. Most crackers or biscuits are easy to make because they contain a few basic ingredients: flour, salt, a leavening agent (most times), oil, and water.
Above all, they require a short preparation and baking time. This cheese cracker is very easy to make; it contains a few ingredients: including the basic and additional ingredients, such as cheese, wholewheat flour, almond meal, and a little sugar. In the end of it all, you will get a wonderfully flavoured cheesy, almond, crispy cracker.
Now, I must say, how you combine these ingredients will determine how well your crackers come out. So I suggest two important things. One, do not over-knead. This is a quick bread recipe, so their is no need to handle the dough too much. Therefore, knead your dough just until a mass is formed. Next, roll out your dough a bit carefully using a bit of flour. Secondly, it is best to mix the dry ingredients with a whisk to evenly distribute the rising agent and prevent the biscuit from from getting brown spots, or tasting bitter or salty.
In conclusion, store your crackers in room temperature for up to three days or in the refrigerator. Refrigerated crackers may be reheated for no more than 10 more minutes to regain their crispy texture. Now, it is time for the recipe.
Homemade Cheese Crackers Recipe
Preheat the oven to 450°F.
Next, add the oil and water to the flour mixture.
Note: You can also use rectangular baking sheets. Just roll the dough out a bit rectangular before placing it on the baking sheet.
Next, using a pizza cutter, a cookie cutter (as above) or a sharp knife, cut the flattened dough into individual crackers. The cut could be into squares, diamonds or any shape you desire. Be creative.
Note: This is where you’ll have to be very watchful; thinner crackers will obviously bake quickly than thicker ones, so remove the crackers as they get golden brown and continue baking the rest. While the first batch of crackers is baking, prepare the remaining dough repeating the steps. We had enough baking sheets to do one quarter of the dough at a time.
Cool and store the crackers in an airtight container.
Additional Notes: This cracker recipe can be bent to your will. You can add toppings and seasonings of your choice to further push the flavour. Try using Parmesan cheese, sesame seeds, dried herbs, paprika, garlic etc into or on the dough. Again, there are way too many variations for me to document so experiment away.
More recipes to come. I do hope you enjoyed my cheese cracker recipe.
Ah gone 🙂