Tuesday, July 24, 2012

Small-fry Picks: EZ...Cheese Crackers

Hey, we found this great recipe from, www.101cookbooks.com  The picture are gorgeous and the crackers are delicious:  So yummy, kids will love them, I know my husband does and he's the biggest kid in the house.

Ingredients: 3 Tbsp. butter, cut into cubes ( plus additional for baking.) 1-1/2 C. Flour (plus more for the counter.) 1- tsp grain salt, 1- C cheddar cheese, 2- tsp white wine vinegar, dry mustard and a 1 ice cube.

Combine the butter, four, dry mustard, and salt into a bowl of a mix-master. Mix on low speed
until the mixture is crumbly and the butter starts to integrate into the mixture, about 30 seconds.
Add the cheese and mix again on low speed for a few seconds.

In another bowl, combine 3/4 cup water, the vinegar, and the ice cube, and let set for a moment to get cold. Add 6 tablespoons of the vinegar mixture to the dough and mix on medium speed for 20 seconds, 1 tablespoon at a time, until the tough clings in a ball to the beater. Then mix for an additional 30 seconds. Mound the dough into a ball, wrap it in waxed paper or plastic wrap, and refrigerate for at least two hours, and up a days, or not.

Remove the dough from the refrigerator 15 minutes before you are ready to roll it out.  Preheat the oven to 325 F. and grease two baking sheets. Turn out the dough onto a floured surface, press into a flat disc and roll it with a rolling pin until the dough is 1/8 - inch thick. Cut into desired shapes using a knife or cutter. Any leftover dough can be rerolled for more crackers.

With a spatula, transfer the crackers to the prepared baking sheets, allowing nearly an inch between crackers. If you're adding seeds as an accent, press them gently in place now. Bake until the bottoms are brown, and the tops takes on a good amount of colour as well about 18-25 minutes depending on how thick your crackers actually are. 

Allow to cool down for 20 minutes and it makes 3 -4 dozen.  Enjoy!

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