My kids and I survived a month long of school days, that involved miles high of homework, and never ending school projects! Phew….we still have a long way to go, so please wish me luck! This year seems to be a lot tougher than previous ones as the workload increased tremendously. I need to constantly remind myself to breath in, breath out, and keep calm!
What do we do to de-stress? Bake some yummy food! Whole Wheat Smoked Cheddar Crackers (a.k.a. Smoky Cheez-It), to be exact. I almost named this post with just “Smoky Cheez-It”. However, these little golden gems are quite different than just Cheez-It in a few ways. In this recipe, I used whole wheat pastry flour instead of white ones, along with freshly grated smoked cheddar cheese instead of the regular ones. Of course, ingredients are all natural without any preservatives. So, they are more healthy than the boxed version. My kids and I really enjoyed baking these little crackers together over the weekend.
These Whole Wheat Smoked Cheddar Crackers are crispy and flaky at the same time. Packed with wonderful cheddar flavor along with a hint of smoky aroma. They are perfect snacks to pack in the school bags or to the office. Also, they are easier to prepare than you might think. Check out my step-by-step video tutorial below to find out how.
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Ingredients and Props used:
Whole Wheat Pastry Flour (Click here for more information)
Smoked Cheddar Cheese (Click here for similar product)
Pastry Wheel (Click here for more information)
White Rectangular Plate (Click here for similar product)
Silpat Non-Stick Baking Mat (click here for more information)
Calphalon Baking Sheet Pans (Click here for more information)
Organic Heavy Cream (Click here for more information)
Whole Wheat Smoked Cheddar Crackers (Smoky Cheez-It)Makes: 60 1-inch crackers
1 cup organic whole wheat pastry flour
1/2 cup freshly grated Smoked Cheddar cheese
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, cold and cut into small dice
5 tablespoons heavy cream
Heat oven to 400°F. Line a baking sheet with silpat or parchment paper.
In the bowl of the food processor, pause the flour, cheese, salt, and butter until the mixture resembles wet sand with no big chunks of butter. Then, add 3 tablespoons of the cream and pause the mixture a few times. Then, add the remaining 2 tablespoons of cream. Pause until the mixture form into a dough ball.
Place a piece of plastic wrap on a clean surface. Transfer the dough onto the plastic wrap and form a disk. Cover the dough with another piece of plastic wrap and roll with a rolling pin. Roll the dough to around 1/8 to 1/4-inch thickness. With a fluted pastry wheel, cut dough into 1 by 1-inch squares.
With the dull side of the skewer, gently prick a dot in the middle of each dough. Place the cut out dough on prepared baking sheet, 1-inch apart. Baked until bottom and edges are golden brown, about 9 to 10 minutes. Cool crackers on baking sheet over wiring rack until completely cooled. Store crackers in air-tight container and enjoy.