Level: Easy

Serving size: 40 medium crackers, the exact number of crackers depends on the size

Prep time: 10 minutes to make dough, 15 to cut and bake each batch, 2 large batches 

Baking Temperature: 325° 

Baking Time: 8 minutes, until edges begin to brown

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Ingredients: 

100 g (1 scant cup) fresh milled spelt (or whole wheat)

40 g (⅓ cup) fresh milled hulled barley flour (or whole wheat)

1 tablespoon dry milk

1 teaspoon baking powder

½ teaspoon baking soda

⅛ teaspoon salt 

⅛ teaspoon paprika

½ cup Vermont Cheddar Powder

6 tablespoons cold salted butter

¼ cup milk

Salt and Vermont Cheddar powder for topping (optional)

 

Directions:

1. Mix the dry ingredients in a food processor. 

2. Cut in the cold butter with the food processor. 

3. Dump the mixture into a gallon sized storage bag and briefly knead together into a cohesive ball. 

4. Inside the storage bag, roll out the dough into a flat, but not thin sheet. 

5. Refrigerate for about an hour (longer is fine). 

6. Remove the dough from the bag. Using flour as needed to roll out the dough on a silicone mat until thin, but not quite paper thin (as you will need to move the pieces), but close, about 1/16th of an inch. 

7. Using a pizza cutter or bench scraper, cut the crackers into the desired size. (The more similar the sizes of the crackers, the more evenly they will cook.)

8. Lift the crackers onto a baking tray.

9. Bake at 325° for 8 minutes or until the edges start to brown. 

10. Sprinkle salt and Vermont Cheddar Powder over the top (optional)

 

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My favorite tools for this recipe:

 

Kitchen Aid Pizza Cutter

https://amzn.to/3xtzOaL #ad

 

Norpro Scrapper (a favorite tool!!)

https://amzn.to/3RGw1Oq #ad

 

Vermont Cheddar Cheese Powder

https://amzn.to/4eza3X9 #ad

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Scale

https://amzn.to/4bs3zXX

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Published  06/21/2024