Whole Grain Cheese Crackers
A cheesy, crispy, whole grain snack. The only flaw—they’re addictive!
Recipe
Makes about 3 cups of crackers
Ingredients:
¾ c whole grain flour (AP and Spelt are great choices)
½ c grated Parmesan cheese
½ c g grated cheddar cheese
¼ tsp sea salt (extra for sprinkling)
¼ tsp ground mustard seed powder (if you don’t have it, skip it)
¼ tsp onion powder
4 tbsp cold butter, cubed
Instructions:
Preheat oven to 350
Add everything into a food processor. Pulse all ingredients together, then run the food processor on high until a dough ball comes together.
Separate the ball into two even balls. Set one aside, and roll out the other as thin as possible (slightly thinner than pie crust, if you held it up to a window you should see light through it) and into a rough rectangle (I recommend rolling the dough out between 2 pieces of wax paper or parchment, less mess, easier to transfer to the freezer). Repeat with the other dough ball.
Lay both rolled out doughs flat in the freezer. Chill for at least 10 minutes.
Next, evenly cut out your cracker shapes, I recommend using a pizza cutter and a ruler for the easiest, most accurate way (I usually do cheez-it sized ones, though it’s up to you). Lay the cut out crackers on a parchment lined baking sheet (I use a bench scraper to lift the cut dough from the wax paper to transfer to the parchment paper/baking sheet), spaced a little apart for spreading, and poke a hole with a toothpick in each to prevent bubbles. Sprinkle with salt.
Bake for 13-15 min or until slightly golden brown.
Let cool fully for best crispness. Store in an airtight container.
