Homemade Pepper Jack Cheese Crackers
Recipe: #19598
June 16, 2015
Categories: Snacks, Cheese, Oven Bake, No Eggs, Vegetarian, Flour, Kosher Dairy, more
"Okay so these are way way better than the ones that you but at the store, Ive made them more than one time and I think I am getting better at making them each time"
Original is 80 servings
Ingredients
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- TOPPINGS
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Nutritional
- Serving Size: 1 (8.8 g)
- Calories 30.9
- Total Fat - 1.9 g
- Saturated Fat - 0.5 g
- Cholesterol - 1.6 mg
- Sodium - 64.3 mg
- Total Carbohydrate - 2.4 g
- Dietary Fiber - 0.1 g
- Sugars - 0.1 g
- Protein - 1.1 g
- Calcium - 26.7 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine topping ingredients; set aside
Step 2
Add cheese, flour, oregano, salt and pepper to bowl of food processor; pulse to combine (or do this by hand)
Step 3
Add oil; pulse until consistency is like wet sand, then add enough water for dough to come together
Step 4
Form dough into two disks; wrap with cling film, refrigerate for several hours or overnight
Step 5
Heat oven to moderate 325°F.
Step 6
Working with quarter of dough, use rolling pin or pasta machine to roll dough to 1/8 inch (3 mm) thick (if using pasta machine, ensure dough is well floured, I use a rolling pin).
Step 7
Cut dough strips into cracker shapes using a cookie cutter.
Step 8
Transfer to parchment lined cookies sheet; sprinkle with the spice mixture.
Step 9
Bake for 20-25 minutes until medium golden brown; store in an airtight container.
Step 10
Best eaten within three days (I froze a few bags of them and they also kept in the cupboard, tightly sealed, much longer than three days!).
Tips
- Biscuit cutter
- Food processor
0 Reviews
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