“Best-Ever” Cheesy Crackers

According to my 4-year old that is.  A few weeks ago, I made a batch of cheesy crackers which were pretty delicious.  The recipe used a bit too much cheese and butter for my diet preferences and wallet, so I have been on the search for another recipe.  Well, I found one here, and using this, along with the previous mentioned recipe AND my classic Vegan Goldfish Recipe, I combined them all into the “Best-Ever” Cheesy Cracker recipe below.  Go make this recipe now, and please double it because I promise you it will get devoured in one sitting! I spread some peanut butter in between two crackers and took this snack to a whole new level of deliciousness!  It may seem like a lot of work, but I assure you the only time-consuming part was rolling out the dough.

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“Best-Ever” Cheesy Crackers & Peanut Butter

“Best-Ever” Cheesy Crackers

Ingredients:

3 Tbsp. butter

1/4 Cup shredded cheese (cheddar or a Mexican blend)

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 tsp. sea salt

3/4 Cup + 2 Tbsp. unbleached all-purpose flour

3 Tbsp. yellow corn meal

1/4 tsp. baking powder

3 Tbsp. cold water

In a large glass bowl, heat the butter in the microwave on high for 30 seconds.  It should just start to soften, NOT melt.  Add shredded cheese into bowl and heat in microwave for an additional 15 seconds.  Cheese should just start to partially melt.  Add all remaining ingredients except water to the bowl and mix with a fork.  You will need to use the fork to break up the butter and cheese if necessary.  When finished, your mixture should appear crumbly.  Add the cold water and mix with the fork at first, then your hands.  If the mixture remains a bit dry, wet your hands and continue mixing.  Do not add any more water to the mixture.  Once the mix holds together nicely roll it out on a floured surface into a rectangle about the size of your baking sheet.  It should look like this:

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Using a pizza cutter, cut into squares about 1 – 1.5 inches wide.

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Now if you desire, prick four small holes in the center of each cracker with a fork.  This just helps it puff up nicely and makes it look more interesting.

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Grease a baking sheet with cooking spray.  I also line it first with foil, because it makes the cooling and storing process easier as you will see.

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Bake in preheated 350 degree oven for 12 minutes.  If you prefer a crisper cracker, bake 1-2 minutes longer. Remove from oven and allow to cool for a few minutes on the baking sheet.  Then lifting the entire foil, place it on a cooling rack to cool completely.  This is essential if you want to add a peanut butter filling later.  Once cooled, enjoy as is, or add a peanut butter filling for extra yumminess!  I used plain unsalted peanut butter, but you could also mix your peanut butter with some honey or maple syrup for a touch of sweetness.  I warn you, you will have to physically stop yourself from eating the whole tray!  Enjoy and you are welcome!

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