Make your own snacks – everything’s better when it’s handmade!
I’m not going to get up on a soapbox and tell you that you should make your own snacks. It’s not about whether or not you should make them. The fact that you can make them is what is impressive!
I was pretty surprised when I learned what a snap it is to make crackers. The dough comes together really easily, and they don’t rely on the same sort of precision and chemistry as most baked goods.
If you are a fan of washing dishes, go ahead and blend this dough together with a stand mixer, but I find it much easier to do it the old-fashioned way – with just a good wooden spoon and my hands. A truly hand-made snack! I like the rustic look of uneven crackers, but tiny cookie cutters can amp up the presentation factor.
Irish Cheddar & Leek Crackers
Makes about 80 crackers
• 7-ounce package of Irish cheddar
• 3 tbsp unsalted butter, room temperature
• ½ tsp salt
• ½ tsp white pepper
• 1 cup all-purpose flour
• ¼ cup dried leeks
• 3 tbsp water
Note: I chose an Irish cheddar because I like the tanginess, but say you wanted to go for a different cheese that comes in the traditional 8-ounce package and you don’t have a kitchen scale. No problem! Throw it all in. Your crackers will be extra cheesy. You’re not bummed about that, are you?
1. Grate the entire block of cheese into a fluffy pile of shreds. (This gave me an opportunity to bust out my super-quick hand-crank cheese grating device!)
2. Mix together the cheese, butter, salt, and pepper by hand. It should have the consistency of play-doh.
3. Add the cup of flour roughly 1/4 cup at a time. No need to measure; just blend the flour in well each time before adding more. You can use a spoon to mix the dough and break up any sticky clumps with your fingers.
4. Mix in the leek flakes. The dough should be dry and crumbly at this point.
5. Moisten the dough by mixing in the water one tablespoon at a time.
6. Gently form the dough into a large ball, then break it in half. Wrap each half in plastic and refrigerate for one hour.
7. Preheat the over to 375° and line two cookie sheets with parchment paper.
8. Roll the dough into a very thin sheet, about 1/8 inch, on a lightly floured work surface.
9. Cut the dough into crackers using a knife or pizza cutter and poke a hole in the center of each cracker using a chopstick.
10. Bake the crackers for 13-14 minutes, until the edges darken to a golden brown.
11. Cool completely on a wire rack before storing.
Tip: The crackers will keep for a couple of days in an airtight container.
Readers – do you make any of your favorite snacks from scratch?
photos: heather for we heart this