| Recipe: |
From Intructables.com (they used the TradeMarked/Copyrighted/Etc. "Cheeze-it" if you go lookin' it up)
1 cup flour
4 tablespoons of cold butter, cut into small pieces (not melted)
8 oz. shredded sharp cheddar cheese (orange if you can)
3/4 teaspoon of salt
1/4 teaspoon of cayenne pepper
cold water
Materials:
oven
food processor
parchment paper
cookie sheet
rolling pin
If you want to get creative here, go for it! The cayenne adds a bit of a kick, which is great. Maybe give parmesan garlic a whirl, or try your hand at their Tabasco hot & spicy variety.
Preheat your oven to 350 degrees.
Now simply combine all your ingredients (except water) in your food processor (or in a bowl first, if your food processor's really small). Pulse until crumbly.
Once you have a cheesy crumble, add cold water by the tablespoon and mix until it comes together into a dough.
Roll into a ball, wrap in plastic wrap, and freeze for at least 30 mins. The colder your dough, the easier it will be to handle. So be sure to wait the full 30 mins.
Take the hard dough out of the freezer and place between two sheets of parchment paper. Or wax paper. I didn't have either of these so used aluminium foil. Don't do this, if you can help it.
[I rolled it on my Silpat - Jenny]
Grab your rolling pin, and flatten dough until it's about 1/8 of an inch. [I put a stack of 3 rubber bands from asparagus on each end of the rolling pin... then rolled until the dough was uniform -J]
Line your cookie sheet with parchment paper. Again, I didn't have any, so I used aluminium foil that was buttered-down. [Umm... Silpat - J]
Transfer your thin sheets of dough onto the pan, and then cut into small squares with a knife, pizza cutter, pastry wheel, or whatever else you fancy.
Sprinkle with salt, and bake (at 350) for 20-25 mins, until the bottoms are golden brown. Once your house smells of cheesy-goodness, and your crackers have reached a nice golden hue, take them out of the oven. Test for crispiness, and keep baking if needed.
If everything feels right, let them cool a bit and start munching! Enjoy! |
