Friday, 13 January 2012

• Homemade Hello Kitty Cheddar Crackers

  This is a guest post by Kirbie's Cravings.
  
  I had some cheese leftover from all the mac and cheese recipes I was checking out. I thought it’d be fun to try making my own cheddar crackers.
  
  I saw several recipes that looked really easy to make. And they were. Especially if you have a food processor because you just throw everything in and you end up with cheddar cracker dough in minutes.
  
  I wasn’t really sure what sort of shapes I wanted to make. And then I remembered these Hello Kitty vegetable cutters I recently got. They were the perfect size. There’s something thrilling about homemade crackers. It’s not hard to make but it felt really good being able to make my own.

  
  
  And unlike the ones you buy, you can have whatever shape you want. I thought these Hello Kitty ones were so adorable. Even cuter than baby goldfish. The crackers taste a bit like cheeze-its. They are very cheesy, puffy, and crispy. They would be perfect for a party or for a snack. I would definitely make them again. 
  
  INGREDIENTS
  1 1/3 cup unbleached all purpose flour
  1 teaspoon salt
  ½ teaspoon paprika
  ½ teaspoon onion powder
  6 tablespoon unsalted butter, diced
  8 ounce package shredded triple cheddar cheese, or cheddar of choice
  2 egg yolks
  2 tablespoons water
  
  DIRECTIONS
  1. Line cookie sheets with parchment paper. Set aside.
  
  2. In a food processor pulse together the flour, salt, paprika and onion powder. Add the butter and process until combined. Add the cheddar and pulse until finely chopped. Process in the egg yolk and water until the mixture forms a ball.
  
  3. Remove the dough and knead in your hands for a few turns. Divide in half and roll one part between two pieces of wax paper to 3/8 inch thick. Peel off the wax paper and stamp dough with cookie stamps or cut with cookie cutters. Place the crackers on cookie sheets.
  
  4. Freeze the crackers on the cookie sheets for 15 minutes. Meanwhile, preheat the oven to 325 degrees. Move the cookie sheets to the oven and bake for 20 minutes. Cool crackers on cooling racks. Store in an airtight container.
  
  Yields 54 3/8 ounce cookies. Prep time 30 minutes. Baking time 20 minutes.
  
  Would you try making these at home?
   

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