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.
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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.
- 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'
- 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
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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
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.
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