Cheesy Crackers – The Simple Joy of Homemade Crackers

Making homemade cheese crackers has never been very high on
my must-do baking list, but with entertaining season rapidly approaching, I
decided to give it a try to see just how vastly superior they are to their
store-bought cousins.



I’m happy to report that they better anything I’ve ever
had out of a factory-sealed package. They have a much better texture with more crunch, and way
more real, cheesy flavor. The only thing they have less of is ingredients; like
by 45 to 5.



By the way, these cheesy crackers are based on a recipe I found on
my friend, Joy the Baker’s blog. If you’re not familiar with her fine work, I
encourage you to go check her out. She’s one of my favorites!


As far as the cheese goes, I went with three parts sharp
cheddar to one part Parmigiano-Reggiano. I’m giving the cheese measurements
below in weight, as the proportions to the rest of the ingredients are
critical, and as you’ll see in the clip, measuring by cup is highly inaccurate.
Since I used a fine grater on the very dry, hard cheese, it looks like well
over a half-cup of cheese, but in fact was only one ounce.

This is why when recipes call for a cup of Parmesan cheese,
some people will be adding 2-oz of cheese, and others 4-oz, simply depending on
how they grated the cheese and packed the cup. But, when portioning cheese by
weight, one ounce is always one ounce. 

Okay, I feel better. I hope you give
these delicious homemade cheese crackers a try soon. Enjoy!



Ingredients for about 36 crackers:
(Note: This is a half recipe,
you should double to make enough for a party)
Based on this recipe from Joy the Baker
2 tablespoons room temperature unsalted butter
3 ounces sharp cheddar cheese, grated (about 3/4 cup lightly
packed)
1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/3
cup lightly packed)
1/2 tsp paprika
pinch of cayenne
1/4 teaspoon salt
1/2 cup all-purpose flour (2.25 oz by weight)
1 tablespoon cold water

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