Bite-size, savory cheddar cheese crackers, cut with mini-leaf cookie cutters for the perfect fall snack.
When fall rolls around I find myself tugged back into the kitchen. I find that I’m more inclined to prepare more (relatively) elaborate meals than the salads and grilled meats of our summer fare. And while I don’t pull out my mixer too often during the summer months, that appliance is just getting warmed up for the baking that will start soon and continue through Christmas.
Some of these are affiliate links and I will earn a small commission off of the sale of these products, but the price you are charged is not affected. You can see my full disclosure policy here.
Recently, I spied this set of mini-autumn leaf cookie cutters and began to noodle ways to put them to good use. I know I will be using them to decorate my pies for Thanksgiving, but I was anxious to try them out beforehand.
A quick batch of these Cheddar Cheese Crackers was the perfect medium.
I played around with recipes and ultimately decided upon a variation of one of Martha Stewart’s recipes. It’s basically a pie dough with cheese and savory spices. You could very easily make alterations…after they were in the often I thought…”hmmm…I should’ve added a pinch of onion powder!”
Like any pie dough, process it as little as possible. The more it is processed and handled, the tougher the dough becomes.
A sprinkle of paprika, smokey or sweet, adds a touch of autumn red to the leaves.
These cheddar cheese crackers are delicious on their own and would be perfect for a fall gathering or tailgate party. But I can also see using them as ‘croutons’ in your favorite tomato soup. If you are looking for a delicious tomato soup that is low-fat and dairy-free, check out my recipe here. You may be surprised at what I used to make it so rich and creamy without the cream.
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 3/4 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp dry mustard
- 4 TBS unsalted, chilled and cut into square
- 8 ounces extra-sharp cheddar cheese, grated
- 4-5 TBS ice cold water
- In the bowl of a food processor place flour, oats, salt, cayenne pepper and dry mustard. Pulse to combine
- Add the butter and pulse until mixtures resembles a coarse meal.
- Add the cheese and pulse until cheese pieces are finely chopped
- With your machine running, slowly add the water and process until the dough holds together
- Flatten dough between 2 sheets of wax paper and chill for at least 1 hour
- Preheat oven to 350'F
- Roll out dough on floured surface to 1/4" thickness and cut with cookie cutter
- Transfer to baking sheet and bake for 14 minutes (may need to adjust baking time depending on size of cracker. The 14 minute worked for my 1.5" by 2.5" cutters)
- Allow to cool and then store in an air tight container
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 36 Serving Size: 2
Amount Per Serving: Calories: 43Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 90mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 2g
Thanks again for spending a few minutes of your busy day with me today. Know that you are appreciated and that I welcome each and every comment that comes my way. If you want to make sure you don’t miss future content, pop your email in the beige box up on the right or click here. I usually send out 2-3 emails a week, so I won’t inundate your inbox…believe me, I’m sensitive to an overflowing email inbox!
Printables and knit patterns are available to all of my subscribers in the Subscriber Benefits Library. I will continue to add patterns and printables to this page as we go along.
So, if you’d like to get in on the ‘subscriber benefit’ action, simply subscribe to Nourish and Nestle using the form on the right sidebar. It’s towards the top a bit. I have sent all my subscribers the link to the Subscriber Benefits Library, but if you missed it or misplaced it, drop me a line.