Recipe: Organic cheese crackers
Suitable for: As is, this recipe is suitable for vegetarians. I have a feeling you could vegan this up pretty easily though.
Time needed: Less than you think. This recipe uses ONE bowl and one pan. That's it. It takes about 30 minutes (baking time included) to get a pan of these crackers mixed, cut and baked.
Unlike many kid-friendly cheese crackers on the market, these cheese crackers have zero artificial colors or flavors and are thicker than other crackers too, making them a more hearty kid snack. These also taste good enough and are savory enough to give as a holiday gift (in a cute jar). Because this recipe is insanely easy, it's also a great starter cooking project for kids
Taste: Everyone at my house loved these crackers (except me, but I've never been a fan of cheese crackers as a rule). I'll admit that as cheese crackers go, these were better than the norm. They are tangy and have a hint of garlic.
Vegan option: I HAVE NOT made these vegan, so try that at your own risk. The last time I made a batch we were still vegetarian, not vegan at my house, so I'm not sure if vegan cheese will work.
That said, although I'm personally not a fan of vegan cheese I have messed around with it in recipes and I actually think this is one time where vegan cheese might work really well in a baked goods recipe. If you try these with vegan cheese, aim for a tangy vegan cheese type.
- 1 and 1/2 cups grated organic sharp cheddar cheese or your favorite tangy vegan cheese.
- 4 tablespoons organic butter or vegan butter alternative.
- 1/2 cup organic whole wheat flour and 1/4 cup organic all-purpose flour. You could mix up the grains here – i.e. use more wheat, less white flour or add another grain.
- Dash of organic ground flax seed (optional)
- 1/8 teaspoon garlic powder or onion powder. You could experiment with other spices too.
- 1/8 teaspoon salt
Making your cracker dough:
Combine all your ingredients in a food processor and run your machine until you get a ball of dough.
I did not use a food processor. I used a plain old bowl. I tossed all the ingredients into my bowl, then used a pastry blender to get the mixing going. After my dough became somewhat crumbly (as shown in image above) I used my hands to blend the crumbled mix into the final dough (as shown below).
Rolling, cutting and baking your crackers:
- If your dough is super sticky and too soft, chill it a bit before rolling. I rolled mine right away.
- Lightly flour a rolling surface, grab your rolling pin and roll your dough out to 1/8 inch thick.
- Cut cool cracker shapes with whatever small cookie cutters you have around OR make your life easy by using a pizza cutter to simply cut square crackers (not as fun, but faster).
- Transfer crackers to an un-greased cookie sheet OR a pan lined with non-bleached parchment or recycled foil. You could also use a reusable nonstick silicone baking mat.
- Poke some holes in your crackers so they don't puff up too much.
- Bake your crackers at 350°F for 12 to 15 minutes.
- Once the crackers are just barely browned at their edges, take them out of the oven.
- Cool them on a cooling rack.
- These can be stored in a reusable container after cooling.