Crackers and cheese are one of life’s true snacking pleasures. They have been around for almost two centuries since they first made a debut as an after-dessert course in restaurants in the 1850s. Today, this classic duo is still going strong in everything from lunchboxes to the most elegant charcuterie boards.
Crackers are available in different shapes and sizes. Some can be round, rectangular, or even irregular in shape. John Pearson, who invented crackers, will always be credited for baking the first cracker at a time when it wasn’t even in anyone’s imagination. He used only three basic ingredients. Later on, more ingredients were added to the recipe that gave a different flavor to the crackers.
Crackers are one of the most versatile snacks around, and these cheese crackers are no different! There’s something about a homemade version of a store-bought snack that’s amazingly delicious. By making crackers at home, you can skip over the artificial flavorings, sugars and preservatives and stick to the good stuff—
These crackers are buttery, crunchy, savory, so cheesy, and sprinkled with that addictive spice known as everything bagel seasoning. You will love these!!
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CRACKERS
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- 1 cup flour
- 1/4 tsp EACH salt & pepper
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 4 Tbsp butter,
- 50 gm old cheddar cheese, grated
- 25 gm Romano cheese, grated
- 1/4 cup plus 1 Tbsp half & half
- 2 Tbsp Everything Bagel Spice
Ingredients
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- Preheat oven to 350 F.
- In the bowl of a food processor, pulse together flour, salt, pepper, garlic powder & smoked paprika. Add the butter & pulse 5-7 more times or until butter is incorporated into flour & no large pieces remain. It should look like coarse meal. Add the cheeses & pulse a couple more times until combined. With the machine running, stream in 1/4 cup of the half & half until mixture comes together in a ball. Divide ball in half.
- Take one half & roll out to about an 1/8-inch thick between two sheets of parchment paper. Transfer dough, along with bottom piece of parchment to a baking sheet. Use a sharp knife to cut out 2 x 2-inch crackers & use a fork to prick each one a few times. Brush the crackers lightly with remaining half & half & sprinkle with 1 Tbsp of everything spice. Repeat with remaining dough.
- Bake on middle rack for 20-25 minutes or until crackers are a light golden brown. They continue to crisp as they sit. Store in an airtight container for up to 5 days.
- Don't hesitate to substitute a different cheese in for the cheddar & Romano such as fontina, asiago, parmesan, gruyere or an aged gouda if you prefer.
