I'm pretty excited about these cheddar cheese crackers! They have such a wonderful savory flavor... and they came out crispy!
I've always had good luck making savory shortbread crackers, but have been challenged at times with creating a crispy yeasted cracker. Sometimes they can come out tough or chewy instead of crunchy.
If your crackers aren't evenly rolled out, or if your oven has some spots that are hotter than others (and whose doesn't?), some crackers will burn while others will be soft.
I finally figured out that if you monitor the crackers closely, you can remove the ones that are done, and continue to stick the pan back in the oven to continue baking the rest. I put a baking stone in the oven to help maintain the oven temperature during all of the opening and closing of the oven door, and (with slightly burned fingertips later) ended up with a batch of evenly baked crispy crunchy crackers. Yay!
Yeah, they require some attention, but you'll be happy with the results... plus you can taste test as you go along. It's a sacrifice, I know.
These crackers get their savory flavor from from cheddar cheese, crumbled chicken bouillon cubes, and mustard powder! Who knew? They are the perfect savory snack and are pretty hard to stop eating.
I made a cream cheese and sour cream vegetable spread to serve with them and took them to work. They disappeared faster than most of the desserts I typically bring in!
You can make these crackers with any kind of firm cheese, such as gruyere, Swiss, or Gouda. It's a great way to use up whatever cheese you might have around.
To keep them crisp, store them in an airtight container.
This month, the #TwelveLoaves bakers are baking crackers, crisps, and flatbreads. After the recipe, check out all of the delicious links from everyone!
Cheddar Cheese CrackersMakes about 100 to 120 crackers, depending on the thickness
7 tbsp hot water
2 tsp crushed bouillon cubes
1 tsp active dry or instant yeast
185 g (1 1/2 C) unbleached all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp mustard powder
55 g (1 C) finely grated cheddar cheese
1/4 C chilled vegetable shortening
- Preheat the oven to 350 degrees F and line two baking sheets with parchment.
- Mix the bouillon into the hot water to dissolve. Once the water cools to room temperature, add the yeast.
- In the bowl of a food processor, pulse the flour, salt, baking soda, and mustard powder.
- Add the cheddar and shortening and pulse 15 times.
- Slowly add the water/yeast mixture while pulsing the food processor until the dough just comes together.
- Turn the dough out onto the counter and lightly knead.
- Divide the dough in half. On a lightly floured surface, roll each half into a large rectangle, about 1/16 inch thick (about the thickness of a penny). Turn the dough as you roll it out to make sure it doesn't stick to the counter.
- Using a pastry cutter, cut the dough into 1 1/2 inch strips. Move the strips to the baking sheet and cut the strips into 1 1/2 inch squares. It's okay that they are touching each other because they rise up, not out.
- Repeat with the second ball of dough. Prick all of the crackers with a fork several times.
- Bake the sheets for 15 to 17 minutes, rotating the pans halfway through. Check the crackers and remove the ones that are firm (press them with your finger... they should not have any "give") and place them on a wire rack. It's okay to remove the whole pan from the oven while you are doing this. Take your time.
- Place the pans back into the oven to continue baking the crackers that are still slightly soft, checking at two minute intervals.
- Cool completely on a wire rack.
Recipe adapted from Crackers and Dips by Ivy Manning. The book is full of amazing snacking deliciousness.
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