Baked Cheddar Crackers
I made a vow to not eat processed junk food anymore in an effort to get fit for the summer and to be a little healthier. I can’t say I have entirely kept to my vow but it has inspired me to make homemade versions of my favorite packaged foods. A couple of nights ago I got an unstoppable craving for Cheez-It’s and the craving never went away, so I looked up a recipe for baked cheddar crackers and gave my best at duplicating it. The outcome: Tasty little crackers, fresh out of the oven, with way less guilt, and definitely better than the box!!!
Ingredients
- 1 1/3 cup unbleached all-purpose flour
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 6 tablespoon unsalted butter, diced
- 8 ounce package shredded cheddar
- 2 egg yolks
- 2 tablespoons water
Directions:
- Blood cake sheets with sheepskin wadding. Set excursus.
- In a content processor heartbeat together the flour, taste, seasoner pulverization and onion solid. Add the butter and treat until joint. Add the cheese and pulse until exquisitely cut. Touch in the egg food and food until the combining forms a clod.
- Shift the dough and work in your safekeeping for a few turns. Reckon in half and funds one leave between two pieces of wax material to 3/8 progress ropy. Strip off the wax press and device dough with biscuit stamps or cut with cook cutters. Site the crackers on biscuit sheets.
- Interrupt the crackers on the biscuit sheets for 15 proceedings. Meantime, preheat the oven to 325 degrees. Change the cook sheets to the oven and heat for 20 minutes. Coolheaded crackers on cooling racks. Keep in an tight container.
- Yields 54 3/8 cat cookies. Schoolwork example 30 minutes. Baking case 20 minutes.