Mini Cheese Crackers

Photo: Antonis Achilleos; Styling: Gerri Williams
Made with whole-wheat flour, extra-sharp Cheddar cheese, and a pinch of cayenne pepper, Mini Cheese Crackers are melt-in-your-mouth delicious! They're the perfect snack for lunches or after school.

Yield:

100 1 1/4-inch (serving size: 5 crackers)

Recipe Time

Prep: 20 Minutes
Bake: 12 Minutes
Chill: 30 Minutes
Total: 1 Hour, 2 Minutes

Nutritional Information

Calories 98
Fat 6 g
Satfat 3 g
Protein 3 g
Carbohydrate 9 g
Fiber 1 g
Cholesterol 26 mg
Sodium 104 mg

Ingredients

1 1/2 cups whole-wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup shredded extra-sharp Cheddar
Pinch of cayenne pepper
6 tablespoons unsalted butter, cold, cut into small pieces
1 large egg yolk

Preparation

1. In a food processor, pulse both flours, baking powder, salt, cheese and cayenne until mixed. Add butter; pulse until crumbly and mixture resembles texture of small peas, about 10 seconds. Beat yolk with 1/4 cup cold water; add to processor. Pulse several times until dough starts to come together, about 20 seconds. Dough should not be sticky, but should just hold together. Pulse in a few drops of cold water, if needed. Transfer to a lightly floured work surface; gather into a ball. Divide dough in half, flatten each into a 4-by-5-inch rectangle and wrap in plastic. Chill for at least 30 minutes and up to 2 hours. Remove 1 piece of dough from refrigerator. Let soften slightly before rolling.

2. Preheat oven to 400°F. Lightly flour a sheet of parchment. Working with 1 piece at a time, roll dough on parchment into a 1/8-inch-thick sheet, about 8 by 12 inches. Gently slide parchment onto a baking sheet. Using a pastry wheel or sharp knife, cut dough into 1 1/4-inch squares, trimming and discarding uneven edges, if desired. Prick each square with a fork. Bake until crackers are lightly browned around edges and dried out in center, about 12 minutes. With a small, sharp knife, recut any crackers that have baked together. Let cool on baking sheet on a wire rack, then carefully pull apart any squares that are stuck together. Repeat with remaining dough. Store in an airtight container.

Note:

January 2012