Recently it’s been on me again to make homemade crackers for the kids for snacktime. I found this recipe that only calls for 1 1/2 ounces of cheese – I’m sure I used close to three. Anyways, they were so very good. I am not going to buy Cheese Nips anymore. They stored wonderfully and stayed crisp the three days we had them (we ate them pretty quick). I will try to post the recipe this evening. : )
1 1/2 ounces cheddar cheese
1 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/4 teaspoon baking soda
1/8 teaspoon cayenne pepper
1/3 cup plus 2 Tablespoons of tepid water (90 to 100 degrees)
2 Tablespoons solid vegetable shortening, room temperature butter, melted.
Shred the cheese or cut into small chunks. Mix 1 cup flour, add dry ingredients and cheese. Add water and shortening, mix well. Place dough in fridge with plastic wrap for 1 hour. Can sit up to 2 days.
Preheat oven to 400 degrees. Divide dough in half and roll one half no longer than the length of pan. Fold the dough from ends to make 3 layers. Turn dough and roll it again into a 1/16″ rectangle. Lift the dough and lay on prepared baking sheet. Prick surface with fork tines then use a pizza cutter, cookie cutter or sharp knife to cut dough into desired size. Sprinkle lightly with salt.
Bake until lightly browned and crisp – 8 to 15 minutes. Usually towards the longer side to crisp them. Don’t worry if a few become almost scorched along edge of pan. I had to throw a few away. Brush with melted butter and enjoy! The crackers will stay fresh for 3-4 weeks if stored in an airtight container.
This is the short version of the recipe from http://www.amazon.com/Bernard-Claytons-Complete-Book-Breads/dp/068481174X