Recipe Detail Cheese Crackers

Cheese Crackers

1/2 c Grated sharp cheddar cheese 1/2 c Flour
, part for rolling 2 tb Margarine
or butter 1/4 ts Salt
pn Paprika pn Cayenne pepper
2 tb Water Mix all together in a bowl. Original directions suggested shaping into a roll 1 1/2 inch wide, chilling at least 2 hours wrapped in wax paper and cutting in thin slices to make 1 d oz en or more crackers. This would produce neatly shaped crackers, possibly thicker than desired. By rolling very thin, this amount of dough will make small crackers about 1/2 inch apart to cover 1 1/2 small cookie sheets. They do puff up while baking. May be cut quickly in random small shapes with a plastic knife. Suggested toppings coarse salt (made them too salty), garlic salt, celery salt, curry powder, or freshly ground black pepper. If the dough is very dry after rolling, brush tops with water before salting. If it is soft, sprinkle lightly and press the salt in crackers. Bake 5 minutes at 425 F or until browned. Based on Jean Pare's Muffins and More, Alberta Elizabeth Rodier 5/93


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