Super-flour Cheese Crackers
Store bought cheese crackers contain some nasty ingredients – ENRICHED FLOUR SOYBEAN AND/OR PALM OIL, SUGAR, PARTIALLY HYDROGENATED COTTONSEED OIL, HIGH FRUCTOSE CORN SYRUP, CHEDDAR CHEESE POWDER SUNFLOWER OIL, SALT, LEAVENING, SOY LECITHIN, DRIED YEAST, MALTODEXTRIN, ARTIFICIAL COLOR (INCLUDES YELLOW 6), NATURAL FLAVOR, MODIFIED TAPIOCA STARCH etc .. Google some of those. I’ll wait.
Cheese crackers ought to contain only flour, fat and cheese. Do we really need all those other ingredients? I decided to find out. The experiment turned into a Super-flour project – which mainly consists of me trying to make otherwise rarely used flours palatable to a 10 yr old.
The experiment proceeded thus, and since I have only photographic evidence (the crackers disappeared at the speed of light) I suppose it must be termed a success.
Here is my step by step method.
2 tablespoons room temperature unsalted butter softened
120g cheese, grated (about 3/4 cup l)
1/2 tsp chilli powder of cayenne
1/4 teaspoon salt (eliminate if using salted butter)
1/2 cup combined amaranth (rajgira) + wholewheat flour
1 tablespoon cold water
Soften the butter well with a spatula
Add the grated cheese, chilli powder and salt.
Mash the whole thing together till it becomes a “cheesy butter”
Add the flour and (this is important) use a fork to gently blend it into the butter. It will come together, I promise.
When it starts to look a bit like sand, add the water. you may need less or more, so add it in bit by bit. ad soon as the mixture starts to hold together, you’re ready to roll.
Tip the dough onto a flat surface and roll it out into an approximate rectangle, about 1/8 inch thick.
Any uneven edges can be gathered up and rolled again, so don’t worry about being perfect.
Use a pizza cutter or a sharp knife to cut 1″ squares (or any size, really)
Use a skewer to poke holes into the surface of each cracker. I used my kiddos help with this part.
Line a baking sheet with aluminium foil and lightly apply oil to it.
Place the biscuits in a 170° C oven for about 12-15 minutes or until golden.
*do not attempt to take them off the sheet when they are hot, they will stick.
as soon as they are a bit cool, they should come right off!
This recipe makes about 36 crackers. feel free to double it up, change flours, change cheeses (a sharp cheddar and a bit of parmesan makes an even better cracker), and add more spices and flavourings.
This is a super healthy snack- not low fat, of course, so those on a weight loss diet, eat with caution. However, this beats filling yourself up with all the poisons I scared you with at the start of this post.
This was a spectacular snack – the combination of amaranth and wheat flour was crisp and delicious. The best part was, it took all of 45 minutes to make. (I will be sure to double the recipe next time – these disappeared too quickly.
Weight Management Specialist
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