Skip the store-bought version and create your own cheesy snack crackers for afternoon snacking. 

Recipe by Oxmoor House May 2015

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Oxmoor House

Recipe Summary

hands-on:
32 mins
total:
1 hr 52 mins
Yield:
Yields 162 1-inch crackers (serving size: 18 crackers)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place all ingredients in a food processor; pulse until coarse crumbs form. Add 1/2 cup water through food chute, 1 Tbsp. at a time, pulsing until dough forms a ball. Divide dough in half. Press each half of dough gently into a 4-inch circle on plastic wrap; cover. Chill for 1 hour.

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  • Line 2 baking sheets with parchment. Place racks in upper and lower thirds of oven and preheat to 375°F. Place half of dough in center between 2 baking sheet-size pieces of parchment; keep other half of dough in refrigerator. Roll dough into a 10-inch square, about 1/8 inch thick.

  • Carefully remove top piece of parchment. Cut dough into 1-inch squares using a fluted pastry wheel or knife. Pierce a hole in center of each square with a wooden toothpick. Using a spatula, carefully place squares on lined baking sheets, spacing approximately 1/2 inch apart.

  • Bake sheets of squares until crisp, about 20 minutes; rotate once. Transfer crackers to wire racks to cool completely. Repeat procedure with remaining half of dough.

Source

Cooking Light The Good Pantry

Nutrition Facts

174 calories; fat 9g; saturated fat 6g; mono fat 0.8g; poly fat 0.2g; protein 6g; carbohydrates 18g; fiberg; cholesterol 24mg; sodium 462mg; calcium 52mg.