Cheddar Fish Crackers
Category
Baking
Servings
Prep Time
Cook Time
Ingredients
1 cup King Arthur Unbleached All-Purpose Flour
- ¼ teaspoon baking powder
- ¼ teaspoon ground red pepper (cayenne) or your favorite herb or spice
8 tablespoons (1 stick) cold Cabot Salted Butter, cut into pieces
- 1 large egg, beaten
8 ounces Cabot Sharp Cheddar, grated (about 2 cups)
Directions
- LINE baking sheet with parchment paper or lightly grease with butter. In medium bowl, whisk together flour, baking powder and cayenne or other herb or spice.
- ADD butter and work into flour mixture with pastry blender or your fingertips until mixture resembles coarse meal. (Alternatively, use mixer with paddle attachment or food processor.)
- MIX in egg until medium-firm dough is formed, 1 to 2 minutes. Add cheese and beat or blend again until well incorporated.
- SHAPE dough into rectangle, wrap in plastic wrap and chill in freezer for about thirty minutes.
- PREHEAT oven to 375°F. Unwrap dough and place on lightly floured work surface. Roll out to 1/8” thickness or less.
- CUT out crackers with fish-shaped* or other small cookie cutter and place on baking sheet. Press scraps together and re-roll to cut additional crackers.
- BAKE for 8 to 10 ten minutes or until crackers are light golden brown. Let cool completely on baking sheet and store in airtight container for up to 1 week.
Nutrition
Nutrition
- per serving
- Calories
- 159
Amount/Serving
% Daily Value
- Fat
- 12 grams
- 18%
- Saturated Fat
- 7 grams
- 35%
- Sodium
- 169 milligrams
- 7%
- Carbs
- 7 grams
- 2%
- Fiber
- 0.5 grams
- 2%
- Protein
- 5.5 grams
- Calcium
- 124 milligrams
- 12%