A little bit of reality on this post. I have been working on it for a couple of days now. I put the pictures in and then I stopped and went to a different post. Then I added some words, then I moved on to a different recipe. I decided that my hang up was calories. Calories? Yes. While, I am not a calorie counter and I don’t encourage it, I am still very aware of how many calories is appropriate for a snack and I try to be aware of every recipe that I write and keep everyone on the path to healthy eating.
My peace is this. My children do not only nag me down the side of the snack aisle with the fruit snacks. They also do it when they see snacky cheese crackers in the aisle, on the end cap and every other place our commissary likes to let them hang out to entice young minds and wear down the tired moms and dads. We really just want to get our shopping done without being enticed by snacky cheese crackers. AND I REFUSE to buy them…even if they do have Spiderman on the front.
So, what I’m saying is, if I have this problem, then I know every other parent has this problem.
There are just some things that aren’t meant for everyday eating, regardless of what big companies like to tell us. Delicious snacky cheese crackers are not meant for everyday eating, but there is a way to enjoy the same addictive taste by making them yourself with minimal ingredients.
Yes, that is a tiny amount of butter. Get over it.
And yes, I added some cheese. Get over that too.
And this is my mashing them together. I was channeling Ree Drummond at this moment and making a non-apologetic homemade snack. I was also convincing myself that I was doing something good by not buying something that can sit on a shelf for years.
Just to make myself feel like a salubrious cook once again, I added some whole wheat flour. You get the picture. It’s like ordering a diet soda with your hamburger and fries. It doesn’t make much sense, but yet, people still do it.
I added some water to make it all stick together and got right on in there. Picture courtesy of a budding 7 year old photographer.
I get out the plastic wrap and roll the dough out to the diameter that I want the crackers.
Off you go into the freezer for 5 minutes.
I have this nifty oil spray thing. But, foil and parchment paper work really well too. You just don’t want these to stick.
This is pre-baking. I sliced them about 1/8″ thick, but if you can get them thinner, go for it.
15 minutes later. Yummy, cheesy, and crunchy.
- 2 Tablespoons room temperature unsalted butter
- 1 cup freshly shredded sharp cheddar cheese
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ cup all-purpose flour
- ¼ cup whole wheat flour
- 1 Tablespoon water
- non stick spray
- Preheat oven to 375 degrees F (190 degrees C)
- Lightly spray jelly roll pan or cookie sheet or line with foil or parchment paper
- In a medium mixing bowl, mix butter, cheese, paprika and salt
- Add flours and mix
- Add water, a teaspoon at a time and combine with hands.
- On a piece of plastic wrap, roll out dough into a log
- Wrap dough and place in freezer for 5 minutes
- Remove from freezer, unwrap and slice thin (1/8" or thinner)
- Place on baking sheet and bake for 15 minutes
- Crackers will be crisp right out of the oven, remove from pan immediately
If the dough is cut thicker, the cooking time will need to be increased to achieve crunchiness and the yield will be smaller.