Homemade Cheese Crackers

Homemade Cheese Crackers

Homemade Cheese Crackers

 

Ingredients

  • 8 ounces extra-sharp cheddar cheese, coarsely shredded
  • ½ stick unsalted butter, room temperature
  • 1 teaspoon kosher salt
  • 1 cup flour
  • 2 tablespoons ice water

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft and combined. Add the flour and mix on low speed (the dough will be dry and pebbly). Slowly add the water and continue to mix as the dough forms a ball.
  • Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least an hour.
  • Preheat the oven to 375˚F. Line two baking sheets with parchment paper or Silpats.
  • Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10 x 12-inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets. Use the tip of a chopstick to punch a hole into the center of each square.
  • Bake for 15-17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool.

Scaredy Crackers

Scaredy Crackers

Scaredy Crackers

Ingredients

  • 1/4 cup grated Parmesan
  • 2 teaspoons paprika
  • All-purpose flour, for work surface
  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons heavy cream
  • 3 tablespoons poppy seeds
  • salt, optional

Instructions

  • Preheat oven to 400 degrees. Combine Parmesan and paprika (and optional salt if using). On a floured surface, roll out puff pastry 1/8 inch thick and lightly brush with cream. Sprinkle Parmesan-paprika on one-third the pastry, then sprinkle poppy seeds over another third, sprinkling over that with a little salt, if using (leave remaining third plain). With cookie cutters, cut out cat and bat shapes (or cut into 1 1/2-inch squares).
  • Transfer to a parchment-lined rimmed baking sheet, then cover with more parchment and another baking sheet (this will keep pastry from puffing). Bake until golden, 10 to 12 minutes. Remove top sheet and parchment and let crackers cool completely on sheet on a wire rack.

Cracker Toffee

Cracker Toffee

Cracker Toffee

Ingredients

  • 4 ounces regular saltine crackers {1 sleeve}
  • 1 cup butter
  • 1 cup dark brown sugar
  • 2 cups semisweet chocolate chips
  • 3/4 cup chopped walnuts or pecans

Instructions

  1. Preheat oven to 400 degrees F. Spread parchment paper over a cookie sheet.
  2. Line cookie sheet with saltine crackers in single layer, leaving some space between each cracker.
  3. In a saucepan combine the sugar and the butter. Bring to a full, rolling boil, then boil for 3 minutes.
  4. Immediately pour over saltines. Do your best to pour some on each cracker, but don’t worry about covering each one completely.
  5. Bake at 400 degrees F (205 degrees C) for 7 minutes. Once it’s been in the oven for 2-3 minutes, it will start to bubble. This is when the candy will cover the crackers on its own. They’ll also move around a bit, so you can see why it’s important to have a bit of excess parchment paper up around the sides.
  6. Remove from oven and sprinkle chocolate chips over the top. Put back in the oven for 2 minutes.
  7. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces. Enjoy!