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    You are in: Home / Recipes / Cheddar - Parmesan Crackers Recipe
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    Cheddar - Parmesan Crackers

    Cheddar - Parmesan Crackers. Photo by Queen Dana

    1/5 Photos of Cheddar - Parmesan Crackers

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    evelyn/athens's Note:

    A recipe by Laura Werlin, and found at Leite's Culinaria. These cheesy, buttery gems will likely become a mainstay in your repertoire. Not only are they crispy, rich, and well, addictive, they can be partially made up to a month in advance. That's because once the dough is made, it can be frozen and simply "cut to order" as you need it. Just be sure to freeze it in small portions so that you don't have to defrost it all at once. Although these crackers are great plain, you can draw on the age-old "apples and cheddar" theme by topping them with a dollop of Apple-Pear Butter.

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    Ingredients:

    Yield:

    dozen ( ...

    Units: US | Metric

    Directions:

    1. 1
      In the bowl of a food processor, place all the ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of small peas. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water 1 teaspoon at a time until it reaches the right consistency.
    2. 2
      Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.).
    3. 3
      Preheat the oven to 375°F (190°C).
    4. 4
      To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1 inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges.
    5. 5
      Cool on a rack. Serve at room temperature.

    Ratings & Reviews:

    • on June 21, 2010

      55

      OK, Ev, these are just too good! And you should forewarn people to take their pics of 'said crackers' as soon as they come out of the oven - or they'll be GONE! LOL I've made them twice now, and took the pictures IMMEDIATELY this time! ;-) They are wonderful! And, I took 'poetic license' with the second batch; I sprinkled sesame seeds on a few, garlic powder on a couple and sea salt flakes on a few. Terrific! Thanks so much for sharing, Ev! These will be the hit of my next party! (And I'll have to find something equally stunning to serve with them!) Made for ZWT.

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    • on June 19, 2010

      55

      BRILL Ev! I made these with mature Farmhouse Cheddar and Colman's mustard for a great little biscuit/cracker! I also added ground black pepper as well as the Cayenne pepper. I have tasted one or four already, but I am not using them until Monday for a drinks party - so will pop back with more photos and my updated review then! Made for ZWT6 and GB, for the whiners and cheesers! Merci darlink! Karen/FT :-)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 01, 2008

      55

      Made these for a dinner party recently. I added chives and they were fabulous. Easy to roll into a log--next time I will double or triple the batch and freeze some of the dough.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Cheddar - Parmesan Crackers

    Serving Size: 1 (353 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 484.6
     
    Calories from Fat 303
    62%
    Total Fat 33.6 g
    51%
    Saturated Fat 21.0 g
    105%
    Cholesterol 97.0 mg
    32%
    Sodium 672.7 mg
    28%
    Total Carbohydrate 25.2 g
    8%
    Dietary Fiber 0.8 g
    3%
    Sugars 0.4 g
    1%
    Protein 20.1 g
    40%

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