Cheddar Cheese Wafer Crackers
Contributed by: News Canada
Homemade crackers - A snap to make!
(NC) - Forget those store-bought dry, tasteless crackers. Whip up a batch of homemade light and buttery crackers while you cook up a pot of your favourite Knorr Ready to Serve Soup (www.knorr.ca).
Pop them in the oven and let the smell of fresh baking fill your home or freeze them in slice-and-bake logs for future use. Dinner's never smelled so good!
- 2 cups grated aged Cheddar cheese (500 mL)
- 1/2 cup unsalted butter (125 mL)
- 1 cup all-purpose flour (250 mL)
- 1 tsp dry mustard (5 mL)
- 1 tsp Worcestershire sauce (5 mL)
- 1/4 tsp hot pepper sauce (1 mL)
Combine cheese with butter until creamed. Beat in flour, mustard, Worcestershire sauce and hot pepper sauce. Mix until dough is formed.
Shape dough into two logs about 1 1/2-inch (4 cm) in diameter and about 10-inch (25 cm) long. Wrap in waxed paper and refrigerate for a few hours or overnight. Slice rolls carefully into 1/4-inch (2 cm) slices and place on greased baking sheets.
Bake in a preheated 375 F (190 C) oven for 7-9 minutes, or until just beginning to turn golden. Cool on wire racks.
Lacy Parmesan Crisps
- 1 cup freshly shredded Parmesan cheese, shredded using the medium-size holes on a grater - not pre-grated cheese (250 mL)
- 1 tbsp all-purpose flour
- 1/2 tsp ground cumin (2 mL)
- 1/4 tsp ground pepper (1 mL)
Preheat the oven to 350 F (180 C).
Gently combine all the ingredients.
Cover a baking sheet with a piece of parchment paper. Place level tablespoon of the mixture onto the baking sheet. Pat down to make a 3-inch (7.5 cm) disk.
Repeat with remaining mixture making sure to space the disks at least 1 inch (2.5 cm) apart. Bake for 5 to 8 minutes, or until the cheese is bubbling, melted, and the crisps are golden brown in colour.
If the crisps are under-baked, the texture is chewy. If the crisps are over-baked, the cheese will taste bitter, so bake one sheet at a time to allow time to watch them closely.