Ingredients
- 2 cups cheddar cheese, grated
- 1 cup whole wheat flour
- 1 tablespoon spike salt-free seasoning (any salt free/herb seasoning will work)
- 6 tablespoons unsalted butter, chilled
Preparation
-
Preheat oven to setting 7 (400F).
- Mix the first three ingredients with a blender (can be a bit messy if the cheese is not yet grated finely)
- Add the butter and pulse and until a ball forms.
- Roll out dough 1/4 inch thick on a floured or parchment-covered surface. Slice into crackers or cut out shapes with a cookie cutter.
- Bake for 15-17 minutes (found about 13 is enough)
- Serve.
Link
http://weelicious.com/2012/01/10/whole-wheat-cheddar-crackers/
Comments
Keep them in an air tight container on the counter. I should say they last for 5 days (but, it’s actually much longer). They also freeze after baked and cooled (or before baked) beautifully!
Experiments
Batch one: 17th July, tastes amazing fresh out of oven. Had tasty Bega cheese, threw in a few mixed herbs, and had normal flour and buckwheat flour 50/50. So how do they taste the next days from tupperware (if they last that long!!!). Also brushed egg yolk on them and sesame seeds and sunflower seeds.). Cooking, well cutting out takes long though!