Serve these as a crunchy nibble on their own, or as a partner for soup or chili. Or make them the star of your Charcuterie Board. Once you have this lactose free recipe down, try additions like chopped pecans, minced sundried tomatoes, dried rosemary or toasted sesame seeds to add an extra tasty bit.
Cabot's Gouda Cheese has a slightly sweet, nutty flavor that will shine in these crunchy little bites of goodness. This cracker recipe makes a fun family cooking project with the kids. Pair them with fresh veggies and fruit for the perfect party or after school snack.
As a cooperative of New York and New England farm families, Cabot is dedicated to creating the highest quality cheese and dairy products that best showcase the fresh flavors of our products. Please share your thoughts on this Cheesy Gouda Cracker recipe after you’ve tried it by rating and reviewing it.
Ingredients
6 ounces Cabot Gouda Cheese, shredded (about 1½ cups) or your favorite Cabot Cheddar
¾ cup King Arthur Unbleached All-Purpose Flour
⅓ cup King Arthur Whole Wheat Flour
- ½  teaspoon salt
- 6 tablespoons cold water
- 3 tablespoons extra-virgin olive oil
Directions
-
PLACE oven rack in middle position and preheat oven to 375°F. Line two baking sheets with parchment paper.
-
ADD shredded cheese, white and whole wheat flours, and salt to a large bowl and stir with a fork until well blended.
-
MAKEÂ a well in the center of the dry ingredients. Add water and oil and stir, pulling dry ingredients into wet until combined. Briefly knead the dough into ball.
-
DIVIDEÂ the dough in half. On a floured work surface firmly roll one piece of dough into very thin sheet, adding more flour as needed to keep dough from sticking. The dough should roll out to nearly as large as the baking sheet. Carefully lift the dough onto the prepared baking sheet. Repeat with the remaining piece of dough.
-
CUTÂ the dough with a pizza cutter, pastry cutter, or knife into about 1-by-1-inch squares or other shapes or sizes as desired. Do not separate the pieces - they will break apart after baking.
-
BAKEÂ (one sheet at a time if necessary) for 10 to 12 minutes or until well browned and completely crisp. (Edge crackers will brown first, so remove those with a metal spatula and return the remaining crackers to the oven to finish baking, watching them carefully.)
-
COOLÂ the baked crackers completely and separate into individual crackers. Serve immediately or store in a zip-lock bag or other airtight container.
Recipe Note
Making homemade crackers is a fun, kid-friendly cooking project. Kids will love these these Cheddar Fish Crackers as well.
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Serve these as a crunchy nibble on their own, or as a partner for soup or chili. Or make them the star of your Charcuterie Board. Once you have this lactose free recipe down, try additions like chopped pecans, minced sundried tomatoes, dried rosemary or toasted sesame seeds to add an extra tasty bit.
Cabot's Gouda Cheese has a slightly sweet, nutty flavor that will shine in these crunchy little bites of goodness. This cracker recipe makes a fun family cooking project with the kids. Pair them with fresh veggies and fruit for the perfect party or after school snack.
As a cooperative of New York and New England farm families, Cabot is dedicated to creating the highest quality cheese and dairy products that best showcase the fresh flavors of our products. Please share your thoughts on this Cheesy Gouda Cracker recipe after you’ve tried it by rating and reviewing it.
Directions
-
PLACE oven rack in middle position and preheat oven to 375°F. Line two baking sheets with parchment paper.
-
ADD shredded cheese, white and whole wheat flours, and salt to a large bowl and stir with a fork until well blended.
-
MAKEÂ a well in the center of the dry ingredients. Add water and oil and stir, pulling dry ingredients into wet until combined. Briefly knead the dough into ball.
-
DIVIDEÂ the dough in half. On a floured work surface firmly roll one piece of dough into very thin sheet, adding more flour as needed to keep dough from sticking. The dough should roll out to nearly as large as the baking sheet. Carefully lift the dough onto the prepared baking sheet. Repeat with the remaining piece of dough.
-
CUTÂ the dough with a pizza cutter, pastry cutter, or knife into about 1-by-1-inch squares or other shapes or sizes as desired. Do not separate the pieces - they will break apart after baking.
-
BAKEÂ (one sheet at a time if necessary) for 10 to 12 minutes or until well browned and completely crisp. (Edge crackers will brown first, so remove those with a metal spatula and return the remaining crackers to the oven to finish baking, watching them carefully.)
-
COOLÂ the baked crackers completely and separate into individual crackers. Serve immediately or store in a zip-lock bag or other airtight container.
