Homemade cheddar rosemary crackers are better than the storebought alternatives

Guestpost by Patrice on Apr 12th

I think I would call myself somewhat of a cracker connoisseur. Buttery crackers, sesame crackers, rice crackers — I love 'em all. I would also call myself…what's the nice word for cheap? Ah: frugal. I'd call myself frugal.

If you visit the center aisles of grocery stores where they keep the over-packaged, over-processed convenience items like granola bars, cake mixes, and crackers, you'll find some pretty exorbitant prices for things that you could — and probably should — make at home.

So here I am, yet again, promising myself that I will not buy store bought convenient alternatives. I'm hoping it sticks this time. I feel like this recipe is too easy not to keep that promise. Plus, knowing exactly what's in my food always comforts me.

Cheddar Rosemary Crackers

Ingredients

  • 6oz extra sharp cheddar cheese
  • 1/2 c. wheat flour
  • 1/2 c. all purpose flour
  • 1/4 tsp salt
  • 1 tsp crushed dried rosemary
  • 5 tbsp butter, diced
  • 1 sprig of fresh rosemary, leaves only

Instructions:

  1. Preheat oven to 350.
  2. In a food processor, combine cheese, flours, salt, butter, and dried rosemary. Run motor until ingredients form a ball. If you're finding the dough too hard to handle (sticky, warm), plastic wrap it and let it hang out in the refrigerator for 20-30 minutes and then revisit it.
  3. Dump out onto a floured surface, with a lightly floured rolling pin, press and roll dough only slightly. Place rosemary leaves on top of dough and then and roll to an 1/8 of an inch thickness.
  4. Now is the fun part! If you have a fun shaped cookie cutter (star?…giraffe?…shoe?), dip the cutter in flour for a clean cut and form shapes in the dough. Carefully transfer dough to a parchment-lined baking sheet.
  5. If you don't have a fun shaped cookie cutter, or no cutter at all, you can improvise with a drinking glass or just roll the dough out on parchment, and use a pizza cutter for square/rectangle crackers. If you're feeling fancy use a skewer to make little air holes in the dough.
  6. Bake for 12-20 minutes. The squares take longer to bake. I'd say after 15 minutes take the squares out, re-cut, and bake for 5 more minutes.
  7. Let cool, and never buy store bought crackers again.
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About Patrice

23-year-old native of Texas living in Minneapolis, fledgling blogger, with a little bit of a food obsession. My thoughts in a day range from “should I go to the grocery store for a third time?” to “how much butter is too much butter?” Cooking for me is meditative… therapeutic, comforting— not just the act of eating the food, but the methodology in preparing it, and the joy in sharing it.

http://starcrossedcooks.tumblr.com