I’ve been experimenting with making food at home that I usually buy, to see what is actually worth making from scratch and what isn’t. This snack is one of those that I think is totally worth it to make from scratch, at home. I didn’t grow up eating lots of snacks, and so I still don’t. I don’t love Lucie snacking too much, though snacks for kids are kind of a situation in our culture. Everywhere we go, most parents bring a large selection of snacks and if I don’t, then my child eats everyone else’s and I have nothing to contribute. Never having been one to go against the tide when I don’t feel that strongly about something, I dutifully pack snacks.
Cheese crackers are one of Lucie’s favorite snacks, and when I look at the ingredients on packaged crackers (even the organic, pretend-healthy ones) there are so many preservatives! So, I decided to try one of the many recipes out there, and I’m glad to say that they were easy to make and totally worth it! Feel free to experiment with whole wheat/white flour ratios too, and let me know what you think.
· 6 ounces sharp cheddar cheese, grated
· ¼ cup softened butter
· ¾ cup flour
· ½ teaspoon salt
· 1 tablespoon milk
1. Preheat oven to 350F.
2. Place all ingredients into a food processor and pulse until the mixture forms a dough.
3. Roll out on a lightly floured surface as thinly as possible, around 1/8” thick. Cut into squares or triangles. Reroll scraps and cut out again. Use a toothpick or skewer to poke holes in the crackers if you like.
4. Transfer to parchment or foil-lined cookie sheet and bake for 12-15 minutes, until edges are brown.
*The yield is really dependent on how thin you roll them, so you will get 1-2 cookie sheets full.
adapted from The Smitten Kitchen