Cheddar Crackers

"This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments! "
 
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Ready In:
50mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal.
  • Blend in the cheddar cheese with a fork until well blended.
  • Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls.
  • Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-inch thick.
  • Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes.
  • Remove from cookie sheet and let cool.
  • Store the cooled crackers in airtight containers in a cool place.
  • They will keep for several weeks this way and if you freeze them, they will last indefinitely.

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Reviews

  1. I had the same problem as Laurie. I used a few tbsp of milk. I also added a 1/2 tsp five spice powder. It was ok but I did not like it much. Again, if you expect a crispy cracker, this is not it. I think the claim about this cracker lasting indefinitely is wrong, since I felt that in 3 days it developed a stale odour.
     
  2. I tried this recipe and could not get it to stick together. I added a 1/2 cup of water& refergerated them. They were (ok) but nowhere near being like a cracker. Laurie Lewis
     
  3. i will try soon!!! i love cheddar....but in italy? can it be found? Alessio
     
  4. This is not a crispy "cracker" but it is very good. The result is more like a very cheesy shortbread. I did get the dough to hold together. I used aged white cheddar and shredded it very fine with one of the crank cheese shredders from pampered chef. The fine shred I think held it together more. The final product was pretty good. I served it along side of a shrimp scampi-- and everyone liked them.
     
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RECIPE SUBMITTED BY

Hey Everyone! Greetings from Sunny Singapore! I'm am so glad to have found this site. It is waaaayyy better than other sites I've been. I have about 240 cookbooks and my faves are the older cookbooks I got from my mom as I prefer from scratch cooking. I have created several cookbooks dedicated to the use of eggs. I have come across a number of recipes requests for using up lots of eggs. So there they are. http://www.recipezaar.com/members/home/123897/Backtattoos.jpg The above is a picture of me at my office's Annual Christmas cum costume party. I won first prize with that orange costume! The one with the (fake) Tattoos was taken in Dec 2007 when I again won first prize. I love spicy food and the many different kinds of chilli dips different foods calls for!! Love baking, cross stitching, trying my hand now in shoe beading and patchwork and now doing a course on aromatherapy. Oh and am now trying to raise a flower and herb garden but it is not easy as I am a newbie at that too! In some of my recipes, you will note that there is a letter in brackets at the beginning of the name. This is what it means : (A) : Aromatherapy/Homeopathic/Less toxic I'm not crazy about recipes using pre-mix cakes as I am a more from-scratch person. My recipes will have the local name (when applicable) as well as the anglicised name, eg "Au Nee (Sweet Yam Paste). If I had a month off, I'd be in Texas.
 
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