Spicy Cheesy Wholewheat Crackers
I don't have a nice picture yet because the lighting is not good right now. so just some notes in case i forget (very normal for me)
Cheddar Cheese - 200g (shredded)
Butter - 50g cut into smaller chunks
Wholemeal Flour (I used chapatti flour) - 150g
sea salt (fine) - 1tsp
chilli powder - 1 to 2 tsp depending on spice level desired (I used a coarse one from Tajikistan I swapped with a traveller last year)
4 tblsp water
In a food processor, pulse all ingredients except water till combined
then add water and pulse till the dough forms a large lump
remove and chill for abit
wash food processor and prep area to roll out crackers
preheat oven to 160 degrees
roll out chilled dough and cut out small cracker shapes (like the goldfish crackers. I didnt have a goldfish cookie cutter so I used a diamond shaped one. Still equally good)
put pieces on a baking sheet lined with parchment
bake for about 15 to 18 minutes till pieces are slightly brown at the edges.
I used a goldfish cracker recipe from smittenkitchen.com and the measurements did not work out so well for me the first time so I made a second batch and used some gram measurements instead so that its easier to measure straight from the package. I'll try a third time with a whole package (250g is the standard here)
Perhaps due to the flour I used the first batch was greasy and chewy instead of crunchy. The second batch is more cracker like. I used white cheddar in the second batch, so it didn't have the cool orange colour at first, but the chilli powder solved the orange colour problem. The first batch was made using a mixture of red leicester cheese and white extra tasty cheddar.
oh yeah, i finally bought a food processor for this recipe so hoorray! more healthy cracker recipes will be forthcoming. I saw a chickpea one... hehhhe.
Cheddar Cheese - 200g (shredded)
Butter - 50g cut into smaller chunks
Wholemeal Flour (I used chapatti flour) - 150g
sea salt (fine) - 1tsp
chilli powder - 1 to 2 tsp depending on spice level desired (I used a coarse one from Tajikistan I swapped with a traveller last year)
4 tblsp water
In a food processor, pulse all ingredients except water till combined
then add water and pulse till the dough forms a large lump
remove and chill for abit
wash food processor and prep area to roll out crackers
preheat oven to 160 degrees
roll out chilled dough and cut out small cracker shapes (like the goldfish crackers. I didnt have a goldfish cookie cutter so I used a diamond shaped one. Still equally good)
put pieces on a baking sheet lined with parchment
bake for about 15 to 18 minutes till pieces are slightly brown at the edges.
I used a goldfish cracker recipe from smittenkitchen.com and the measurements did not work out so well for me the first time so I made a second batch and used some gram measurements instead so that its easier to measure straight from the package. I'll try a third time with a whole package (250g is the standard here)
Perhaps due to the flour I used the first batch was greasy and chewy instead of crunchy. The second batch is more cracker like. I used white cheddar in the second batch, so it didn't have the cool orange colour at first, but the chilli powder solved the orange colour problem. The first batch was made using a mixture of red leicester cheese and white extra tasty cheddar.
oh yeah, i finally bought a food processor for this recipe so hoorray! more healthy cracker recipes will be forthcoming. I saw a chickpea one... hehhhe.
posted by DEe at 8:52 PM
0 comments
