Despite not having a lot of rest these days, I've been at work in the kitchen coming up with fun recipes. I tinker around for hours and give Stephen and Ada lots of daddy-daughter time. This weekend, she "read" (and still seems to despise tummy-time) while he graded. Excuse the mess.
Bonus: Baking means warming up the kitchen. The house was freezing. I was wearing like seven layers.
I've been meaning to update an old cracker recipe of mine for a while now. On Friday evening, I discovered that we had cut into a block of cheddar, but didn't have a plan for the rest.
THICK CHEDDAR CRACKERS WITH THYME
What you'll need . . .
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 1/2 to 1 teaspoon thyme (powder)
- Black pepper to taste
- 1 block (8 ounces) mild cheddar cheese, shredded
- 4 tablespoons plain low-fat yogurt
- 3 tablespoons water
Method . . .
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment (if you have it, I didn't this time around) or spritz with a bit of olive oil. Set aside.
- In a food processor, combine the flour, salt, thyme, and pepper.
- Then pulse in the yogurt. When it's fully incorporated, it'll look mealy. Do the same with the cheddar cheese -- one handful at a time -- until fully incorporated.
- Next, add the water a tablespoon at a time. Pulse until the mixture comes together into a ball. You may need more or less water depending.
- Then -- using a piece of plastic wrap on top to avoid sticking -- roll the dough with a rolling pin until it is thin on the baking sheet. It's a bit tricky, but just go slow.
- Trim the edges with a knife if you want square shapes. You can save this dough for another batch within the week or use it up after your first batch is done.
- NOTE: For a thicker cracker, roll it so it's about 1/4 in thick. That's what I did with this batch because I wanted a pillow-y cracker. If you'd like a crispier one, go thinner, like 1/8 inch. I made crispier ones the following morning. They were both equally delicious, but I enjoyed the bigger, thicker crackers better.
- Bake for 15 minutes. Then take the baking sheet out of the often and flip crackers over. Bake for another 5 minutes. Until browned.
- Let cool. That's when the get their crisp.
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