Cheddar Rosemary Crackers
73 people added this to their Recipe Box
This recipe makes 44 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: | 0 |
| cal | 31 |
| pro | 1 g |
| total fat | 2 g |
| sat fat | 1 g |
| carb | 2 g |
| fibre | 0 |
| chol | 6 mg |
| sodium | 29 mg |
| cal | 0 RDI |
| iron | 1 % |
| vit A | 2 % |
| folate | 2 % |
These crackers come in two ways - thin and crisp or puffed and light as air.
Ingredients
-
2/3 cup (150 mL) all-purpose flour
1/3 cup (75 mL) cornmeal
1 tbsp (15 mL) finely chopped fresh rosemary (or 1 tsp/5mL dried)
1/4 tsp (1 mL) baking powder
1/4 tsp (1 mL) cayenne pepper
1/4 cup (50 mL) cold butter, cubed
1 cup (250 mL) shredded extra-old Cheddar cheese
1/4 cup (50 mL) cold water
1 egg white beaten
1/2 tsp (2 mL) coarse sea salt or kosher salt (optional)
Preparation
Grease 2 large rimless baking sheets; set aside. In food processor or bowl, mix together flour, cornmeal, rosemary, baking powder and cayenne; pulse or cut in butter with pastry blender or 2 knives until mixture resembles oatmeal. Add Cheddar; pulse or toss to mix. Add water; pulse or toss to form soft dough.
Turn out onto floured surface; divide in half. Knead each for 2 minutes; form into discs. Cover and let rest for 20 minutes.
On lightly floured surface, roll out each disc into 12-inch (30 cm) round. Using 2-inch (8 cm) wide triangle, star or other cookie cutter, cut out shapes; transfer to prepared baking sheets. For thin crackers, prick all over with fork. For puffed crackers, leave as is. Brush lightly with egg white; sprinkle with salt (if using).
Bake in top and bottom thirds of 400 F (200 C) oven, rotating and switching pans halfway through, until golden, 8 to 10 ninutes. Transfer to racks; let cool. (Make-ahead: Store in airtight container for up to 1 week or freeze fo rup to 1 month.)
Turn out onto floured surface; divide in half. Knead each for 2 minutes; form into discs. Cover and let rest for 20 minutes.
On lightly floured surface, roll out each disc into 12-inch (30 cm) round. Using 2-inch (8 cm) wide triangle, star or other cookie cutter, cut out shapes; transfer to prepared baking sheets. For thin crackers, prick all over with fork. For puffed crackers, leave as is. Brush lightly with egg white; sprinkle with salt (if using).
Bake in top and bottom thirds of 400 F (200 C) oven, rotating and switching pans halfway through, until golden, 8 to 10 ninutes. Transfer to racks; let cool. (Make-ahead: Store in airtight container for up to 1 week or freeze fo rup to 1 month.)
- Keywords : Snacks; Flour; Butter; Bake; Make-Ahead; Cheddar cheese;
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