Cheese Crackers
Posted: Fri Mar 12, 2010 12:44 amI asked my wife to measure out her recipe for cheese crackers. It is adapted from Shirley Corriher's book Bakewise. I love them - they have a lot of cheese!
RECIPE FOR CHEESE CRACKERS
PREPARE AHEAD OF TIME:
Shred 8 oz (232g) of cheese in food processor
Cut 2 T (30g) of butter into small cubes
Separate out ½ of an egg white – about 1 T (12-15g)
Put these in refrigerator to keep cold
Take some rolled oats and make them into a coarse oat flour by using the cutting blade in the food processor – I do enough to put in a bag and have some for next time.
½ c (64g) coarse oat flour
¼ c (36g) self-rising flour (2g baking powder + 34g all purpose flour)
2 non-stick cookie sheets
Sheet of parchment paper or wax paper to roll dough in
Preheat oven to 400 F (205 C)
Return cheese and butter to processor with cutting blade in bottom, then put in egg white, pinch of salt, and whatever spice you want. I used a good measure of fresh ground black pepper (about 10 full grinds). You could choose to use ½ t (5g) basil, oregano, etc for different results. Cayenne pepper – about ¼ to ½ t (5-10g) depending on how spicy you want them is also great.
Use a cheddar cheese for best results – low-fat cheeses just won’t give it the texture you want.
To this mixture add ½ of the two flours and pulse until somewhat mixed. Then add the rest of the flour and pulse again until it is sticking together.
Put this into your bowl that had the cheese in it and press it together to form a log. Put log on parchment paper and roll until you have a smoother roll about 2 inches (5 cm) in diameter. Use thin knife to cut 1/8 inch slices (3mm) and transfer them to the cookie sheets. It usually makes 60 crackers.
Put in oven at 400 F (205 C) for 4 minutes, then lower to 375 F (190 C) for about 6 minutes – they will look golden and crispy. Turn out onto rack to cool.
RECIPE FOR CHEESE CRACKERS
PREPARE AHEAD OF TIME:
Shred 8 oz (232g) of cheese in food processor
Cut 2 T (30g) of butter into small cubes
Separate out ½ of an egg white – about 1 T (12-15g)
Put these in refrigerator to keep cold
Take some rolled oats and make them into a coarse oat flour by using the cutting blade in the food processor – I do enough to put in a bag and have some for next time.
½ c (64g) coarse oat flour
¼ c (36g) self-rising flour (2g baking powder + 34g all purpose flour)
2 non-stick cookie sheets
Sheet of parchment paper or wax paper to roll dough in
Preheat oven to 400 F (205 C)
Return cheese and butter to processor with cutting blade in bottom, then put in egg white, pinch of salt, and whatever spice you want. I used a good measure of fresh ground black pepper (about 10 full grinds). You could choose to use ½ t (5g) basil, oregano, etc for different results. Cayenne pepper – about ¼ to ½ t (5-10g) depending on how spicy you want them is also great.
Use a cheddar cheese for best results – low-fat cheeses just won’t give it the texture you want.
To this mixture add ½ of the two flours and pulse until somewhat mixed. Then add the rest of the flour and pulse again until it is sticking together.
Put this into your bowl that had the cheese in it and press it together to form a log. Put log on parchment paper and roll until you have a smoother roll about 2 inches (5 cm) in diameter. Use thin knife to cut 1/8 inch slices (3mm) and transfer them to the cookie sheets. It usually makes 60 crackers.
Put in oven at 400 F (205 C) for 4 minutes, then lower to 375 F (190 C) for about 6 minutes – they will look golden and crispy. Turn out onto rack to cool.
And sausage. 
) so we used a mixture of two cheeses that we DO have, Cantal, which might well be the ancestor of cheddar, and comté, which is similar to but not a spot on gruyere (AKA "swiss cheese")
