For soup night this week, our 12 year old chose corn chowder. As it is a heavier soup, we didn’t need bread to go with it, but it seemed that some sort of cracker might work. Thinking about our options, I decided to try making cheddar cheese crackers.
So, on Tuesday night, my 10 year old daughter and I worked together, making the dough. The dough was too dry without any liquid added, so we used a little skim milk to help the dough bind. In hindsight, this addition produced crackers that were a little bit on the soft side.
Even though the crackers lacked a hearty crunch, they had an interesting texture, kind of like a combination of a biscuit and cracker. And the taste was amazingly good! In fact, not only did I enjoy them, but both kids did also. (It’s not often that everyone finds something new pleasing.)
The next time we make crackers, we plan on making a few changes so that they have more crunch. First, we will use water instead of milk. Second, we will try 2 tablespoons of liquid instead of 3. Third, we will cut the dough into thinner slices.
While this recipe doesn’t make perfect crackers, it does make a perfect side, useful for accompanying a chowder or hearty salad.
- 1-1/2 cups flour
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1/2 cup chilled butter, unsalted
- 2 cups cheddar cheese, shredded
- 3 Tb. skim milk
- Sift flour, salt, and baking powder into a large bowl.
- Cut butter into tablespoon size pieces, and add to dry ingredients.
- Using a pastry blender, combine until butter is the size of rice.
- Add cheese, and mix well. Add milk one tablespoon at a time, mixing with your hands until dough clings together and forms a ball.
- Roll into 2 logs with 1-1/2 inch diameters.
- Wrap in plastic wrap, and chill for 30 minutes in refrigerator.
- Preheat oven to 400.
- Cut dough logs into 1/4 inch slices, and bake for 10 minutes.
- Flip crackers, and bake for another 10 – 15 minutes or until golden brown on both sides.