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Recipes

Whole Grain Cheesy Crackers

Whole Grain Cheesy Crackers

Recipes

Whole Grain Cheesy Crackers

March 12, 2018


Whole Grain Cheesy Crackers

Flourist Operations Manager Tina Lau made these crackers for her daughter to replace commercial cheesy crackers but she quickly realized that the result is a highly addictive snack devoured by little and big people alike. This is a great base recipe and the variations on flavours and shapes are limitless - we can't wait to try this recipe again with freshly cracked pepper, herbs, spices or sesame seeds. We'd love to see how you make this recipe your own! 

Whole Grain Cheesy Crackers
1 tsp white vinegar
1 tsp salt
6 tbsp water
2 cups (282g) Flourist Whole Grain Red Fife Flour
2 tbsp (28g) butter,cold and cut into 1/4-inch cubes
8 oz/225 g sharp cheddar cheese, grated 

Preheat the oven to 375°F.  In a small container combine the vinegar, salt and water and stir to dissolve the salt. Place in refrigerator. Combine flour and butter in the bowl of a stand mixer and run for 30 seconds on medium-low speed. Add the cheese and mix again. Slowly add the vinegar mixture and mix on medium speed until the dough comes together into a ball, approximately 2-3 minutes. If it's still crumbly, add 1 tbsp of water and mix until dough comes together. 

Gather dough into a ball, wrap in plastic wrap and rest in refrigerator for 20 minutes. On a lightly floured surface, roll dough about 1/8 inch thick. Prick all over with a fork as this will prevent the dough from puffing as it bakes.

Cut into decorative shapes with a cookie cutter, knife or pasta cutter etc. Gather the dough scraps into a ball and re-roll them, the dough is very easy to work with. Bake 12-15 minutes, or until lightly golden on the bottom. These will keep in a sealed container for up to a week at room temperature.

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