Homemade Cheddar Cheese Crackers – Recipe!

My husband thought I was crazy for wanting to make homemade crackers.  He said, “Who makes crackers?  That’s like making homemade nails.”  Not really, crackers are much easier to make and much tastier too.  Have you ever had a homemade cracker?  I didn’t think so, until now.

I got my inspiration from a book my girlfriend bought me called, “Blue Bistro,” which is a romantic novel about a chef who runs a restaurant in Nantucket and makes crackers every night for her staff.  The way the writer described the warm, semi-salty crackers coming out of the oven and the aroma wafting through the dining room, made me feel like I couldn’t miss out on this baking experience.  I really needed to have my own adventure with cracker making.

So, I created a Cheddar Cheese Cracker, and it turns out, they aren’t hard to make.  These zesty crackers would be great to serve before Thanksgiving dinner with some cheese, or with a cocktail at a dinner party.  They hold for several days, so you can bake them up ahead of time to enjoy later.  Who makes crackers?  You do!

Ingredients

1 teaspoon active dry yeast

1/2 teaspoon granulated sugar

1/2 teaspoon Annatto seed powder or 1/4 teaspoon ground turmeric

1 1/2 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 chicken bouillon cube

1 cup freshly grated Cheddar Cheese

1/4 cup vegetable shortening, cold & diced

(Makes about 36 Crackers)

To Prepare:

1. Preheat oven to 350 degrees.  In a small bowl, add 7 tablespoons water, yeast, sugar and Annatto, stir.  Set aside and let bloom (get bubbly).
2. In a stand mixer, add flour, salt, baking soda and bouillon.  Mix on low for 1 minute, until combined.
3. Add cheese and shortening, mix on low for 1 minute.  Add yeast mixture and mix until dough, just begins to come together.  Remove and divide into two rounds.  Wrap each round in plastic wrap and refrigerate for 20 minutes.
4. Roll each round out separately onto a floured surface and cut into squares or rounds with cookie cutter.  Place on a silpat or parchment lined baking sheet and prick with fork.  Repeat with second round of dough, or freeze for later use.  Place sheet pan with crackers in freezer for 10 minutes.
5. Bake crackers for 12-15 minutes, just until lightly golden brown.  Remove and let cool for 10 minutes before serving.  Save uneaten crackers in an airtight container for several days.  Enjoy!