Thursday, October 13, 2011

Homemade Gourmet Cheese Crackers

Tuesday I taught a Cracker-lackin' Homemade Cracker Class at Honeyville Farms in Chandler. I promised everyone I'd post how I make my homemade cheese crackers. I'll be adding a few others too...but today this is the Cheesy tutorial. Be impressed. There's a reason the words "cheese-crackers" have "crack" in them. Just saying...totally addictive little crispy wafers of wholesome goodness. I could eat them all day if I didn't have cheese issues. Seriously. I have a mild milk allergy. Sometimes I break my own rule and eat a little nibble of cheese...and then my eyes swell up the next day and I look like a mole with cotton balls shoved under my eyelids. Why do I do it? I'm not sure. However, during the class I served them with some of the warm jalapeno popper dip . Totally evil. Don't make it if you're on a diet. It's powers are too strong...I'm totally not kidding.
 As for the cheese crackers. Let's begin. As a random fact, mine don't have any fake stuff in them so they're good that way. I also like to see the if you like an orange cracker, you may have to melt your cheese more than I do. 

 Chef Tess' Homemade Gourmet Cheese Crackers

1 cup freeze dried cheddar cheese (or 3/4 cup sharp cheddar cheese)
1/2 cup warm water
2 1/2 cup whole wheat pastry flour OR 2 1/2 cup all purpose flour
1/4 cup Lucero Olive Oil (garlic or lemon are amazing here)
1/2 tsp baking powder
1/2 tsp salt

salt and seasoning of your choice. I use Chef Tess All Purpose Seasoning  

Directions: Preheat oven to 375 degrees.
In a bowl combine the flour, salt and baking powder. 

 Combine cheese and water. If you use fresh cheese, use only 1/4 cup water. The warmer the water, the better melted the cheese will be...but don't get it too hot or it will be gooey cheese. We want it to be able to blend. If using the freeze dried cheese, let it soak about 10 minutes.

Measure your pretty olive oil. I use Lucero Olive Oil because I adore the flavor. Make sure it's a good oil folks. 

 Combine the dry ingredients with the cheese mixture.

 Add the oil.

Mix until just combined. It only took about a minute.

Roll half of dough out on a lightly oiled baking stone. 

 Use a pizza cutter or a pastry cutter to cut the dough into squares.
 Prick with a fancy cracker making a fork.

I lightly mist the crackers with a little water from a spray bottle and then sprinkle with seasoning. Bake in preheated oven for 15-20 minutes until crispy. Mmm.
 I really love seeing the cheese in my crackers...but again, if you are more conventional...let the cheese melt a little longer.
There you go! Homemade cheese crackers. I'm looking forward to seeing all the ones you make!  Do you want the printable PDF for all the rest of the recipes for the class? Go here. Enjoy!

Thanks to Auntie Em!
 Get the printable of this tutorial:

cheese cracker tutorial PDF

1 comment:

Brenda said...

These were awesome at the Cracker Class (at Honeyville). Can't wait to try them at home!