Friday, March 2, 2012

Cheese Crackers

After the success of the homemade wheat thins I decided to try a recipe for homemade cheese crackers. I was a bit concerned about how well the cheese would blend into the dough but it mixed up just fine. The original recipe called for a sharp cheddar but I only had mild in the fridge; it worked very well.

This recipe made about the same size dough ball as the whole wheat cracker.

Because it wasn't necessary to roll out the cheese crackers as thin as the wheat crackers I decided to work with larger pieces of dough.

Rolling out was very easy. I took time to cut away the rugged edges before cutting the dough into squares but this turned out to be unnecessary because these crackers cook at a lower temperature and the edges do not over cook.

The original recipe suggest poking holes in the center; I used a chop stick for this;

However, when the crackers baked the holes disappeared. Next time I'll not bother poking any holes.

I was very surprised how nice the crackers puffed up since the recipe does not call for any baking soda or baking powder.

They tasted very much like a Cheeze-it but the texture was nothing like it. We will be making these again.

The original recipe came from 365 Days of Baking. I only used 1/2 teaspoon of Lawry's Season Salt instead of 1 teaspoon and omitted the 1/4 teaspoon of regular salt.


Anonymous said...

Yummy!!! I'll have to give these a try. thanks for sharing

Helen Ruth said...

I still haven't made the wheat thins yet. Maybe I will tomorrow as we're having vegetable beef soup!

Lynne @ 365 Days of Baking said...

Patty, I'm so glad you enjoyed them! Thanks for making them and linking back to me! <3

msn live statistics
Hewlett Packard Laptop