(Image credit: Joe Lingeman)
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Set aside.”,”image”:{“id”:”04d73a00449a690ada703e122b6b3258275c859b”,”width”:2997,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-08-14T15:54:45.050-04:00″,”updated_at”:”2017-08-14T15:54:45.050-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-26_Kitchn1544.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”143d13dec987850f388973cbe7f4dd1a343c5a10″,”caption”:”\u003cb\u003eGrate the cheese with the shredding disc\u003c/b\u003e. Grate the cheese in a food processor fitted with the shredding disc.”,”image”:{“id”:”143d13dec987850f388973cbe7f4dd1a343c5a10″,”width”:2997,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-08-14T15:54:45.054-04:00″,”updated_at”:”2017-08-14T15:54:45.054-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-26_Kitchn1551.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”422f2be0ce364dbbebd9c7f04bacae8952964486″,”caption”:”\u003cb\u003eToss the cheese with the flour mixture and swap food processor attachments.\u003c/b\u003e Transfer the cheese to the flour mixture and toss to combine. Replace the shredding disc with the regular blade attachment.\r\n “,”image”:{“id”:”422f2be0ce364dbbebd9c7f04bacae8952964486″,”width”:2997,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-08-14T15:54:45.152-04:00″,”updated_at”:”2017-08-14T15:54:45.152-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-26_Kitchn1553.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”c598ee3531c71a0b13c05f587137768a16483201″,”caption”:”\u003cb\u003ePulse the dry ingredients and butter. \u003c/b\u003eTransfer the flour-cheese mixture back to the bowl of the food processor. Pulse to a coarse crumb, about 10 (1-second) pulses.”,”image”:{“id”:”c598ee3531c71a0b13c05f587137768a16483201″,”width”:2997,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-08-14T15:54:45.154-04:00″,”updated_at”:”2017-08-14T15:54:45.154-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-26_Kitchn1555.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”ce4456df924630b1494d972e674ce530ecbba9eb”,”caption”:”\u003cb\u003eAdd the water to make a dough. \u003c/b\u003eAdd the water and process until the dough forms a ball, about 20 seconds. “,”image”:{“id”:”ce4456df924630b1494d972e674ce530ecbba9eb”,”width”:2997,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-08-14T15:54:45.156-04:00″,”updated_at”:”2017-08-14T15:54:45.156-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-26_Kitchn1558.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”0c829a0e0bc19d5c2be6ff587462d48c801c25f8″,”caption”:”Ball of dough in food processor.\r\n “,”image”:{“id”:”0c829a0e0bc19d5c2be6ff587462d48c801c25f8″,”width”:2997,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-08-14T15:54:45.164-04:00″,”updated_at”:”2017-08-14T15:54:45.164-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-26_Kitchn1563.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”1755a2114df47db644f6cc505602b00f62eb002f”,”caption”:”\u003cb\u003eRoll out the cracker dough.\u003c/b\u003e Remove the dough from the food processor and form into a rectangle. Place between 2 sheets of parchment paper and roll out to a 12×16-inch rectangle that is 1/8-inch thick so that it just fits onto a standard baking sheet. “,”image”:{“id”:”1755a2114df47db644f6cc505602b00f62eb002f”,”width”:2998,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-08-14T15:54:45.263-04:00″,”updated_at”:”2017-08-14T15:54:45.263-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-26_Kitchn1577.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”58fc77940456390bdc9413a84288c362e105bb99″,”caption”:”\u003cb\u003eChill the cracker dough.\u003c/b\u003e Slide the dough, still sandwiched between parchment, onto a rimmed baking sheet. Refrigerate for 30 minutes.”,”image”:{“id”:”58fc77940456390bdc9413a84288c362e105bb99″,”width”:2998,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-08-14T15:54:45.270-04:00″,”updated_at”:”2017-08-14T15:54:45.270-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-26_Kitchn1581.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”47898e0b62e96eb98315f40b44c05ddfec7e0fbc”,”caption”:”\u003cb\u003eHeat the oven and cut the crackers.\u003c/b\u003e Arrange a rack in the middle of the oven and heat to 350°F. Remove the top sheet of parchment paper and use it to line a second baking sheet. Use a ruler and a pizza cutter to cut 1-inch squares in the dough. Use the blunt end of a wooden skewer to dock a hole in the center of each cracker. This will keep the crackers from puffing up in the center. (Alternatively cut shapes out with mini cookie cutters.)”,”image”:{“id”:”47898e0b62e96eb98315f40b44c05ddfec7e0fbc”,”width”:2997,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-08-14T15:54:45.321-04:00″,”updated_at”:”2017-08-14T15:54:45.321-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-26_Kitchn1584.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”72cc3a56e23232680ac06e87a6fab2133802f818″,”caption”:”\u003cb\u003eBake and cool.\u003c/b\u003e Use a bench scraper or mini offset spatula to transfer the crackers to the other parchment-lined baking sheet, leaving 1/4- to 1/2-inch between each cracker. Sprinkle the crackers very lightly with salt if desired. Bake until the corners and the bottoms of the crackers are lightly browned and the tops appear dry, 10 to 12 minutes. Cool on a cooling rack. Repeat with baking the remaining dough. Turn off the oven. “,”image”:{“id”:”72cc3a56e23232680ac06e87a6fab2133802f818″,”width”:2997,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-08-14T16:21:05.987-04:00″,”updated_at”:”2017-08-14T16:21:05.987-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-26_Kitchn1619.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”970e37bcb37130568f469706fb3283129e01c093″,”caption”:”\u003cb\u003eOptional crisping step. \u003c/b\u003eTo ensure the crackers stay crisp after baking and drive out excess moisture that may cause mold, wait until the oven has been off for 1 hour. Consolidate the crackers onto 1 baking sheet, then return them to the cooling oven and \”dry\” overnight, at least 8 hours.\r\n “,”image”:{“id”:”970e37bcb37130568f469706fb3283129e01c093″,”width”:2000,”height”:2997,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-08-14T15:54:45.417-04:00″,”updated_at”:”2017-08-14T15:54:45.417-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-07-26_Kitchn1641.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};
Cheese crackers, whether they are square or shaped like an animal, are highly snackable. They’re tender and crisp, a little buttery, and bursting with cheese flavor. Replicating these snack staples can be disappointing, as my 5-year-old told me often during attempt after attempt to make her beloved “cheddar bunnies” at home.
It wasn’t until I started adding cheddar cheese powder to a basic cheese cracker recipe and leaving the baked crackers in the oven to dry overnight, that I finally got my long-awaited thumbs-up of approval.
from WordPress https://jonathanwilhoite.wordpress.com/2017/08/21/how-to-make-cheddar-cheese-crackers-baking-lessons-from-the-kitchn/
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