Master Recipe – Whole Wheat Cheese CrackersPosted: March 3, 2015
This recipe has been a few months in the making. I started with a few different recipes pulled from around the web, but I’ve arrived at what I think is a nice balance of excellent taste but judicious use of expensive ingredients. As-is, this crackers are devoured by the goblin and women-folk of the household. (Okay, I won’t lie, I could scarf these all day.) We ration them out to last most of the week.
If you’re accustomed to buying the name-brand boxes of “cheese” crackers, making your own might sound slightly ridiculous. This isn’t necessarily a recipe for the frugally-minded. More, it’s a recipe for those who want all of their ingredients pronounceable. The cost will vary depending on the cheese you use. We prefer sharp cheddar, and the pastured milk-based brand I use runs $8/lb. This gives you a bit over a pound (close to 500g) worth of crackers. The ingredients I use cost roughly $6, not including your time, and the energy cost to bake them. (Non-cheese crackers can be made quite frugally. Look forward to that in a future post. Testing is under way.)
It makes snacks like these a treat – NOT something to stuff your face with. Which is kind of what they should be, yes?
Yield: 4-5 trays of crackers, depending on how thinly rolled.
- 8 ounces Sharp Cheddar Cheese, shredded
- 1/2 cup butter (1 stick); can substitute oil but butter works better.
- 1.5 cup whole wheat flour (plus a little more for dusting)
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes (use more if you want them spicy)
- fresh ground black pepper, to taste (I use quite a bit)
- water as needed to achieve proper dough consistency (about 1/2 cup)
- Place all ingredient save water in food processor, and pulse until it turns into coarse crumbs.
- While running on low, add water slowly and process until dough forms. Use just enough water. It will NOT turn into a ball (if it does, it’s too wet and you’ll need to add a lot more flour when kneading). The ideal flour will be moist but not sticky, and look like chunky ricotta curds. (see picture 2)
- Knead lightly (5-10 turns) or as needed to get dough to the correct moisture level and consistency. (see picture 3)
- Preheat the oven to 375F. A slow oven will help you adjust the cooking time depending on how thin you shape the crackers.
- Use a pasta roller or rolling pin to shape the dough. (On the Atlas Wellness 150 I progress to setting 4.) Score into squares if desired. A pizza cutter works well for this. Shaping the dough with the pasta roller is a hard thing to capture in a picture. Each roller has its own idiosyncracies.
- Check as early as 5 minutes into baking time. Remove as SOON as edges start to brown. If in doubt, pull them early rather than let them burn.
- Enjoy when cool or hot. Any time is good. Store in airtight container for a week. As if they will last that long!