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.
Servings: 80 crackers
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!)