While my kids still talk about bunny crackers they are just as easily silenced with these homemade cheese crackers. Light and crispy crackers can be tricky to make since they need to be rolled as thinly as possible and the butter tends to make them sticky.
Rather than trying to roll out and cut dough into shapes I find it’s much simpler to roll butter cracker dough into a log then refrigerate and slice into rounds. Alternately you can put pressure on four sides of the log and get squares, or three sides of the log and get triangles. The minimal amount of dough handling in this recipe also allows you to substitute milk for some of the butter which makes these more frugal.
Buttery Cheese Crackers
1 cup grated sharp, dry cheddar of other flavor cheese (I used Beecher’s)
2/3 cup wheat pastry or spelt flour
1/3 cup masa harina or cornmeal
1 teaspoon sea salt
1 pinch garlic powder
1 pinch paprika
4 tablespoons butter, cut into 1 tablespoon chunks
3 – 4 tablespoons of milk
Preheat oven to 375 F. In a food processor combine cheese, flour, cornmeal, spices and salt. Add butter and process until the mixture resembles course meal. Add the milk, pulsing just until the dough begins to come together but is still scrappy.
Place the dough on a piece of parchment paper or wax paper and form it into a log. Refrigerate until firm and then slice as thinly as possible. If the dough crumbles when you try to slice it try making thicker slices and then flatten them slightly with the bottom of a glass once they are sliced.
Place the sliced crackers on parchment or silpat-lined cookie sheets and bake 10-14 minutes until beginning to brown and crisp. Once the crackers cool if you find they didn’t crisp enough simply bake them again for a few minutes. This gives you one extra chance to eat them still warm from the oven.
If you are up for the challenge you can roll this dough out on a floured surface and cut into diamonds or use a cookie cutter to cut into shapes but using this log technique allows the kids to help (by rolling the log and slicing or flattening with the glass.) One other benefit of rolling the cracker dough into logs is that you can store them ready to slice and bake in the refrigerator or freezer. These make a brilliant, fuss-free offering for unexpected guests.