We were going to be going over one of the Fudgelet’s school friends’ houses and I wanted to bring a snack. My usual ideas wouldn’t work because the other boy has various allergies. Somehow I happened to think of cheese crackers. I hadn’t made them since I was dating K and still living in Maryland. The crackers tasted even better than I remembered and were worth the effort. But, as is the nature of toddlers, the other boy ended up not even having any. Haha! Ah well. The mom, Fudgelet, and I were big fans.
Now if you’re wondering where the recipe is, I … well. I tried looking for the recipe and I can’t find it for the life of me. I can’t remember if it was online, in a magazine, or anything. Oops. Oh well. The recipes are all about the same with using a food processor to grate the cheese and make the dough with a little flour, butter, and salt. It’s fun because you can use a mixture of cheeses and use whatever you like.
So, although I can’t share the exact recipe I used for these, I can share some tips.
For starters, I decided that basic squares were easiest. When I tried some animal cutters I didn’t have the best luck. I used a pizza cutter to easily cut out the crackers. Then, I used a spatula as necessary to move the crackers onto the baking sheet. Then, I had the Fudgelet help with the next steps. He used a chopstick to poke a hole in the middle of each (not all the way through).
After poking the holes, he sprinkled some kosher salt on top of each.
The crackers that didn’t look perfect still baked up pretty well and tasted good.
When you bake the crackers, you want to make sure that you don’t overbake them because they do get harder as they cool, but you also want to bake them until they become dry to the touch.
If you bake them and let them cool but then think they should be crunchier, you can actually put them back in the oven to bake a bit longer. I did that with my first tray after baking the second for a bit longer and preferring that texture.
It’s okay if the hole isn’t perfectly in the middle.
The crackers will start to soften and get a bit stale by the next day, even in a sealed container, but they are perfect to make for a party or gathering when you can share them with friends and devour them. I will try to make these again soon to post a recipe.