Cheddar Cheese Crackers

You know those diet articles that pop up on yahoo news?  The ones that offer the top 10 tips to eating healthy?  One of the pieces of advice they always give is to not to go to the grocery store hungry.  That is very true, because every time I am hungry and in the grocery store, I manage to buy multiple boxes of crackers.  And then I manage to eat half the box on the drive home.  Not good!

I had cut out this recipe from the New York Times a while back to make little cheddar cheese crackers.  They are a little less addictive than the ones in the box, but still delicious and I eat less in one sitting.  Also, they are a handy little snack to bring to work.  Hope you enjoy!  And thank you for reading.

1 cup whole wheat flour
1/3 cup all purpose flour
1/2 tsp. salt
1 tsp. sugar
2 tbsp. unsalted butter, cut into 1/4 in. pieces
1 cup grated sharp cheddar cheese
1/4 cup grated Parmesan
2 tbsp. extra virgin olive oil
2 eggs

1. Preheat the oven to 375 degrees.

2. In a food processor, combine the whole wheat flour, regular flour, salt and sugar.  Add the diced butter and pulse until crumbly.

3. Add the cheese and pulse it a few times to distribute it.  While the food processor is running, add the olive oil and eggs, until it becomes a dough.  Stop when the dough comes together, it will be soft and a little sticky.

4. Lightly flour the counter top and put the dough on it.  Knead it a little bit to bring it all together.  Divide into two round pieces, cover with plastic wrap, and let rest for 15 minutes.

5. Roll out each piece of dough, thinly.  Cut into rectangles, squares or circles and place on lined baking sheets.

6. Bakes for 15-20 minutes.  Make sure to rotate the cookie sheet during the baking process so that the cookies bake evenly.  The crackers will foam in the oven because of the cheese, but they will end up being crispy and lightly browned.  When they are done baking, cool on baking racks and then store in a airtight container.

Source: New York Times

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