I love snack food. I mean I really love snack food. If I’m at a party where there are drinks being served and there are no snacks, I’m
likely to leave probably feeling like something is missing. As I’ve become a mama, of course I’ve passed my love for all things snacky onto Jonah and like me, he craves the crunch of popcorn, homemade chex mix and anything cheesy or crackery. But, like most moms, I also worry (probably more than is necessary) about the kind of food that he is consuming. Who makes it? What is in it? Are the ingredients ones that I can actually pronounce? Even though food quality is something that I’ve always cared deeply about, becoming a mom has made me even more conscious about reading labels and knowing where my food comes from. Before having Jonah, I might have cracked open that bright red box of our favorite cheese crackers (ok, I sometimes still do) and munched away, until I discovered that I can easily whip up and bake some of our favorite treats at home, with delicious REAL ingredients (minus the gross synthetics) all in less than 30 minutes.
Enter homemade cheddar and asiago crackers….
I love these little guys. They are crispy, light and flaky. Imagine a slightly denser, thinner puff pastry, combined with cheese and baked until crispy… Need I say more? The best part is that you can add what ever kind of cheese you want. I chose cheddar and asiago for the sharp nuttiness of the two. You can also up the amount of cayenne pepper for a little more kick. The only tough part that I experienced with them is that the second they were out of the oven, I popped so many of these enticing little crackers into my own mouth that there weren’t many left for Jonah. So had I to make another batch….darn.
Homemade Cheddar and Asiago Crackers
4 oz. Shredded Sharp Cheddar
4 oz. Shredded Asiago
1/4 c. Coconut Oil (or butter, but I like the slightly coconuty flavor)
1 tsp. Sea Salt or Kosher Salt
1 c. Whole Wheat Flour
1/2 tsp. Cayenne Pepper
3 tbs. Cold Water
Preheat oven to 375.
In a food processor, combine flour, salt, cayenne, cheeses and coconut oil. Pulse until small pea sized balls form. Continue pulsing and add in the water 1 tbs at a time until a ball forms. Remove the ball and allow dough to rest for 5 minutes.
While your dough is resting you can line your baking sheet with parchment and prepare a surface for rolling. I dust the surface and my rolling pin with flour. Roll dough to approximately 1/8 inch thin. You want the dough as thin as possible for maximum crispness. Cut rolled dough with a pastry cutter or pizza cutter into 1 inch squares (or any shape you prefer). Transfer cut squares onto the parchment lined baking sheet. Make sure that no squares are touching.
Bake for 15-20 minutes. I like to check them at about 15 minutes, but depending on your oven you may need to bake them for a little longer. Allow to fully cool before transferring them into an airtight container (or your mouth).