Homemade Cheddar Crackers

Recipe here.

These were really tasty, but a bit of trouble to roll out and don’t predictably bake to anything resembling a uniform size.  They puff and wobble as they bake, so some turn out thicker or smaller.  They taste good, but they’re just difficult to work with.  If I make these again, I will probably roll the dough into a log, freeze it, then slice into coins for baking.  The one thing that I really DO like about this form factor is that they are a perfect Goldfish-like “pop into your mouth” size.  Perfect in a little bowl to accompany a cocktail or, with some juice, for an after-school snack.  I would probably add a bit of cayenne and or paprika or pimenton the next time that I make these, just for a bit more kick.

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