Recipe by gailanng
Ohhhh, the pictures look so good here: http://www.anoregoncottage.com/2012/07/whole-wheat-sriracha-cheese-crackers/
Top Review by Paka
Made these this morning and it was so much fun! My first attempt at homemade crackers and they were wonderful. I used a cheddar/hot pepper cheese, added 1/2 teaspoon garlic powder and 1/2 teaspoon smokey paprika. It took me 20 minutes to bake but we're having very high humidity today and that was probably a factor. Some came out very crunchy and others a bit chewy but they were all great! I want to try this again using regular hot pepper cheese and perhaps adding some different spices. Thanks.
- 1 cup whole wheat pastry flour or 1 cup all-purpose flour
- 3⁄4 teaspoon sea salt
- 4 tablespoons cold butter, cut into pieces
- 1 cup grated cheddar cheese
- 1 -1 1⁄2 teaspoon sriracha garlic sauce
- 3 tablespoons cold water
- coarse sea salt or kosher salt
- olive oil, for topping
Directions See How It's Made
- In the bowl of a food processor, add the flour, salt, and butter pieces. Pulse until the butter is incorporated and no large bits remain. Add the cheese and process to combine.
- Add the Sriracha and water and pulse until the mixture forms a ball. Remove dough to a piece of wax paper, flatten a bit and wrap with the paper. Refrigerate for about an hour.
- Preheat oven to 350 degrees. Lightly flour a cutting board and roll half the dough out to an even 1/8-inch thickness (keeping the other half covered in the wax paper). Use a pizza cutter to cut the dough into squares, triangles, or rectangles.
- Brush or spray the tops with a bit of olive oil and sprinkle with pinches of coarse salt before transferring the crackers to a parchment or silicone-lined cookie sheet. Leave just a bit of space between each (they don’t spread, but shouldn’t touch).
- Bake for 10-15 minutes, rotating halfway for more even cooking if needed. The crackers should be mostly golden brown, but there will be variety doneness -- some more brown than others. You can remove the darkest ones and continue cooking the others, but imperfection is good. The lighter ones will still be crunchy, though they might have some chew to them as well.
- Repeat with the other half of dough, rolling and cutting while the first batch is baking. Do not use a warm baking sheet. Cool the crackers completely on a wire rack and store in an airtight container.