Welcome to the second week of Weekend Blog Showcase. A big Thank You to Ann (Thibeault's Table) for hosting this week.
This week, my nod goes to The Thin Chef and her Homemade Cheez-Its post. I love those little cheese crackers but never considered making them at home. I will from now on! They were easy and delicious - a nice little nibble with a glass of wine. Katie's recipe was an easy read - I love those kinds of posts! A quick scan of her blog turned up beautiful photos and delicious-looking and -sounding recipes. I'll be visiting The Thin Chef often. Thank you, Katie, for this wonderful little snack!
makes about 40 crackers
Adapted from this Country Living recipe
1 cup all-purpose flour
4 tablespoons cold unsalted butter, cut into small pieces
1 (7-ounce) bag grated extra-sharp 2% reduced-fat Cheddar cheese (I grated up an 8-ounce block of Colby-Jack as that was what I had on hand)
3/4 teaspoon salt
1/2 teaspoon cayenne pepper (optional, but recommended) (I used 1/4 teaspoon and found it to be enough since I plan on sharing these crackers with my 3 year old grandson!)
5 tablespoons cold water
Combine flour, butter, cheese, salt, and cayenne in the work bowl of your food processor. Pulse until crumbly. Pulse in water, a tablespoon at a time, until dough comes together. (You may not use all the water.)
Wrap dough in plastic wrap, press into a disc, and refrigerate for at least 30 minutes, or overnight. (I chilled the dough for about an hour. The dough was easy to work with and not overly sticky.)
Preheat oven to 350º. Line 2 baking sheets with parchment paper or nonstick silicone mats. Set aside.
Place dough between two pieces of parchment paper. (It’s sticky!) Roll to 1/8-inch thickness. Carefully flip dough in parchment over, and gently peel off the top layer. Using a pizza cutter, trim dough into a rectangle, then cut into 2-inch squares. Carefully transfer squares onto baking sheets, using a spatula if needed.
Bake for 22 to 25 minutes, until crackers are just slightly turning light brown, and are crisp. Quickly cool and taste one for crispness. If they are not crisp, bake just a few minutes longer. Store in an airtight container for up to 5 days (if they last that long!). If crackers are soggy after storing, re-crisp them in a preheated 400º oven for 3 to 5 minutes.
Thank you for joining me for the Weekend Blog Showcase. To participate, add the WBS logo to your post of another blog's recipe and sign in at Thibeault's Table's Weekend Blog Showcase post. The more the merrier!