Because I really like cheese. Cheese. Cheese. Yes, please.
Blue cheese. Brie cheese. Camembert Cheese. Jarlsberg cheese. Goat’s cheese. Plastic slice cheese (leftover childhood snack love!). Edam cheese. Mascarpone cheese. Parmesan cheese. Feta cheese. Gouda cheese. Cheddar cheese. Yum! Cheddar.
Grating cheese is annoying. Your arm gets sore. Even with a barrel cheese grater.
But these crackers are so yummy, that it’s worth it. The dough actually smells like cheese and onion flavoured chips! And they go SO well with beer, let me tell you.
After I finished photographing these delicious cheesy-smelling babies I sat down with that bottle of beer that’s in the photos there and polished it off. Along with
a significant amount of those crackers. All while my boyfriend looked on. Because he is eating low carb (boring!).
Warning: they are also highly addictive.
CHEDDAR CHEESE CRACKERS
Adapted from Texanerin Baking.
1 1/2 cups grated cheddar cheese (170g, 6 oz)
57g unsalted butter, softened (4 tbsp)
3/4 cup flour – I used whole wheat (95g)
1/4 tsp onion powder
1/4 tsp salt
Preheat the oven to 180 C and line a few trays with baking paper.
Put all the ingredients into a food processor or electric mixer fitted with paddle attachment.
Pulse or mix on low until the ingredients come together and form a dough.
Roll the dough out on a lightly floured surface until it is 1/4cm thick.
Cut out crackers of whatever shape and size you like. I made little circles about 1 inch in diameter. Prick the center of your shape with a skewer to prevent them from puffing up in the oven.
Allow to cool and serve with beer (optional but highly recommended!). Makes about 100 crackers.