Cheese Crackers: 2012 Daring Bakers “Going Crackers” Challenge

Cheese Crackers: Part 2 of July’s Challenge

To say that I am all about “homemade” would be an understatement. So, when we were embarking upon Cheesepalooza August 1, having planning meetings and tastings, of course, I had to make crackers to go with the cheese. The fact that the Daring Bakers had announced crackers for the month of July was only a plus. Yet, life happened. The first crackers I made for the two-part challenge were the antithesis of these crackers. They are also delicious but are Healthy. They taste healthy and they are actually good for you. I cannot say the same about these. I can say these are much better for you than any delectable cheese cracker you would buy. They are addictive, yet not the shortbread cheese cracker recipe that I am working toward developing.

I have been searching for “the cheddar shortbread cracker recipe” that I have experienced at upscale artisanal bakeries, and I just cannot replicate it. Yet.

Cheese Crackers: Cutting the Crackers

This dough was beautiful and easy to work with. The scraps were easily rerolled and cut into crackers.  Not paper thin, but you can tell by the photos. The thicker roll on the photo below did not have a cracker feel and was just too dense to be enjoyable. This recipe makes a really professional looking little ditty!

Cheese Crackers: Topping the Crackers

The topping took the cracker to the next level. Don’t leave it out.

Cheese Crackers: Baking the Crackers

You can see the thicker roll, above, left. This is a recipe that works with a thin roll. The thicker roll is definitely for that elusive shortbread-like cheese cracker.

This cracker will add that special little Somethin’ Somethin’ to your next cheese and charcuterie platter. I need a bigger repertoire of crackers, though. Please hook me up with your very favourite cracker recipe of all time!

Cheese Crackers: Serving the Crackers

As above, nothing fancy needed. They don’t need any accompaniment, yet if you are going to the effort of entertaining and need a cracker to go with what you are already creating, why buy them. Complete the full meal deal and make your own. Homemade crackers are special.

Print Recipe

Aged Cheddar Crackers

Aged Cheddar Crackers: an irresistible, light savoury snack. Homemade crackers are special. These are easy to make and always worth the effort when made for family and friends. 

Course: Crackers

Cuisine: Canadian

Servings: 80 crackers

Author: Valerie Lugonja via Daring Bakers

Ingredients

Ingredients for Cracker:

• 1⅔ cups 400 ml, 235 gm, 8¼ oz all-purpose flour
• 2¼ cups 540 ml, 225 gm, 8 oz grated pepper jack cheese, firmly packed
• 2 teaspoons 10 ml, 1 gm dried oregano
• ½ teaspoon 2½ ml, 3 gm salt
• ½ teaspoon 2½ ml, ½ gm black pepper
• ½ cup 120 ml, 4 fl oz vegetable oil
• ½ cup 120 ml, 4 fl oz water

Ingredients for Topping:

• ¼ teaspoon 1¼ ml, 1/8 gm cayenne
• 1 teaspoon 5 ml, 3 gm kosher salt
• 1 teaspoon 5 ml, 5 gm sugar

Instructions

• Combine topping ingredients; set aside
• Add cheese, flour, oregano, salt and pepper to bowl of food processor; pulse to combine (or do this by hand)
• Add oil; pulse until consistency is like wet sand
• Add enough water for dough to come together
• Form dough into two disks; wrap with cling film, refrigerate for several hours or overnight
• Heat oven to moderate 325°F, 160°C, gas mark 3
• Working with quarter of dough, use rolling pin or pasta machine to roll dough to 1/8 inch (3 mm) thick (if using pasta machine, ensure dough is well floured)
• Cut dough strips into cracker shapes using cookie cutter
• Transfer to parchment lined cookies sheet; sprinkle with the spice mixture
• Bake for 20-25 minutes until medium golden brown; store in an airtight container
• Best eaten within three days (I froze a few bags of them and they also kept in the cupboard, tightly sealed, much longer than three days!)