I know that this is a baking blog and that you probably come here for a sugar hit.
But do you like cheese?
Because I really like cheese. Cheese. Cheese. Yes, please.
Blue cheese. Brie cheese. Camembert Cheese. Goat’s cheese. Mascarpone cheese. Parmesan cheese. Feta cheese. Cheddar cheese. Yum! Cheddar.
So because I like cheese, today we are going to make cheddar cheese and onion crackers.
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.
They were so good.
Make these! They are easy and they taste fantastic.
Warning: they are also highly addictive.
- 1½ cups grated cheddar cheese (170g, 6 oz)
- 57g unsalted butter, softened (4 tbsp)
- ¾ cup flour - I used whole wheat (95g)
- ¼ tsp onion powder
- ¼ 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 ¼cm 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.
- Gather any excess dough together, roll it out and repeat the process until you have used up all your dough.
- Bake until they turn golden around the edges. Baking time will depend on the size of your crackers, but mine took 12 minutes.
- Allow to cool and serve with beer (optional but highly recommended!). Makes about 100 crackers.
Adapted from Texanerin Baking.