We were at the store to pick up a cart’s worth of water when I spotted it: a red box of those classic yellow cheese crackers in someone else’s load. I haven’t had cheese crackers like those in six years or more, but as soon as I saw them, just like that, I couldn’t get the salty, cheesy taste of them off my mind. When we got home, it turned out we were out of all flours but buckwheat, but then I spotted this recipe online. And if you, like me, don’t immediately think buckwheat when you think cheese cracker, let me tell you, this recipe could be the thing to make that change. These crackers are killer! Addictive and salty and easy to pop by the handful. I used Bob’s Red Mill organic whole-grain buckwheat flour
Buckwheat Cheese Crackers with Rosemary
Adapted from 84th and 3rd
Makes a couple dozen little triangles, depending on how large/small you make them
Both times I made these crackers, I used raw cheddar cheese, the first time a store brand (Trader Joe’s? Whole Foods?) and the second time raw mild from Organic Valley
Ingredients:
1 cup grated raw cheddar cheese (see headnote)
1 1/2 tablespoons cold unsalted butter, cut into small pieces
1/2 cup buckwheat flour
Directions:
ps! this recipe is yet another reason to buy a food processor
In your food processor, combine all the ingredients and blend for a minute or so, until the crumbly mixture starts looking like it’s mixed together and beginning to form a dough. If all that mixing still isn’t bringing things together and the crumbles look like there’s no way they’ll blend, add a little bit more water at a time until the dough starts to form.
Dump the dough out onto plastic wrap, use your hands to form two discs, and chill them for about 30 minutes.
Place one of the discs on parchment on the counter, and top with another piece of parchment. Use a rolling pin to flatten the dough as thin as you can. Then use a pizza cutter to slice out squares and then, slicing through the squares, triangles. Lay this parchment of little triangle-cut dough on a baking sheet or plate and chill in the freezer for 5 to 10 minutes.
Meanwhile, preheat the oven to 350F degrees and line a baking sheet with parchment.
Remove the sliced dough from the freezer and gently, gently pop the little triangles off the parchment onto the new parchment-lined baking sheet. You can place the triangles close together, but they should not be touching.
Use a utensil of some kind to mark a little dot in each triangle (I found the end of a bamboo skewer worked perfectly here). Sprinkle some salt on the top and bake crackers for 10 minutes.
Repeat process with remaining dough and that’s it! Enjoy! Try not to eat them all in one sitting! Oh, who are we kidding, it’s okay if you do.
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