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Cheddar Ranch Snack Crackers

Source of Recipe

From "Half Baked Harvest Cookbook" by Tieghan Gerard


Recipe Introduction

"If you ask me, Cheez-Its are one of the greatest little snacks ever. When I was in grade school, my mom would pack them for me almost every day�they were cheaper than Goldfish crackers and still had that perfectly salty-cheesy thing going on. Pretty sure they're one of those nostalgic foods for everyone...who could not love them?! I wanted to make a cracker with real cheese and whole-wheat flour that everyone can feel a little better about snacking on. These are an adult version of my childhood favorite. This recipe is perfect for getting kids into the kitchen with you because they know there will be something fun on the other side of baking. The crackers will change from chewy to crispy as they cool. And don't worry, you'll still end up with flavor-dust on your fingertips, even without any of the fake powdered stuff. That's the best part!"

List of Ingredients

◦� 2 tablespoons dried parsley
◦� 2 tablespoons dried chives
◦� 2 teaspoons dried dill
◦� 2 teaspoons garlic powder
◦� 2 teaspoons onion powder
◦� 2 teaspoons paprika
◦� � teaspoon fine pink Himalayan salt
◦� 3 cups shredded sharp cheddar cheese
◦� 1 cup whole-wheat pastry flour
◦� 4 tablespoons (� stick) salted butter, at room temperature
◦� 2 tablespoons cold water


Recipe

Preheat the oven to 350� F. Line two baking sheets with parchment paper.

In a small bowl, stir together the parsley, chives, dill, garlic powder, onion powder, paprika, and salt. In a food processor, combine the cheese, flour, and half of the spice mixture. Process until combined, about 30 seconds. Add the butter and pulse until just combined, 2 to 3 pulses. With the motor running, add the water, 1 tablespoon at a time, until the dough comes together and forms a ball.

Turn the dough out onto a floured work surface and shape the dough into a ball using your hands. Divide the dough in half. Working with one piece, roll out the dough to about an ⅛-inch thickness. Cut into �-inch squares. Repeat with the remaining dough.

Transfer the squares to the prepared baking sheets, spacing them � inch apart. Using the end of a skewer, poke a small hole in the center of each square.

Bake until the crackers are lightly golden, 10 to 15 minutes. Remove the pan from the oven and let cool for 5 minutes. Transfer the crackers to a large bowl. Add the remaining spice mixture and toss to coat. Let cool completely. Store at room temperature in an airtight container for up to 1 week. Enjoy...by the handful.

Makes 5 to 6 cups



❧ Note:
You can make these crackers even without a food processor. Combine the cheese with the flour and half of the spice mixture in a large bowl, then stir in the butter. Slowly add the cold water as directed.