Since I am going back to work next week, I am trying to find snack ideas – things that I can just nibble at while at my desk.
Beet and Cheddar Crackers, makes about 4 dozen by Heather Christo
1 cup flour
1/2 tsp salt
6 Tbs butter, chopped and cold
1 cup white cheddar, grated
3 Tbs red or purple beets, finely diced
1 small shallot finely diced
In a small pan, melt the butter over medium heat. Add the beets and the shallots and sprinkle lightly with salt. Let them simmer a few minutes and add a few tablespoons of water or beet juice to the pan if it starts to get dry. Cook them for about 5-8 minutes or until tender. Add the beet and shallot mixture to a small food processor or mash finely with two forks. You will wind up with about a scant ¼ cup of the beet mixture. Set aside. In a food processor, combine the salt and flour and pulse until combined. Add in the butter, and pulse until well combined and mealy. Add the cheese and pulse. Add the beets to the food processor with the flour. Pulse it until you get a uniform, moist dough. Place the dough on a piece of wax paper, and form it into a disc. Wrap and refrigerate for at least 30 minutes. Preheat the oven to 325 degrees and prepare two sheet pans with silpats or parchment paper. Roll out crackers (with a little bit of flour) really, really thinly! The thinner they are rolled, the crispier (and the better!) they will turn out. I used a wavy pizza cutter to cut these into squares, and I got 48 out of the batch, but cut them in whatever shape you want. Use a fork to punch two set of holes in the top of each cracker. Sprinkle with kosher salt. Bake the crackers at 325 for about 15 minutes or until they are just starting to turn golden around the edges. Let them cool on a baking rack so they don’t get soggy.
Goat Cheese & Rosemary Crackers by Heather Christo
¾ cup flour
1 tsp salt
1/8 tsp cayenne pepper
4 Tbs butter, chopped and cold
¾ cup crumbled goat cheese, cold
¼ cup grated parmesan cheese, cold
1 Tbs milk, cold
1Tbs fresh rosemary finely chopped
In a food processor, combine all of the dry ingredients and the rosemary and pulse until combined. Add in the cheese and the butter, and pulse until well combined and mealy. Add the milk, and pulse until the dough just barely comes together. Dump out dough onto a sheet of wax paper. Lightly press the dough together and form a rectangle. Wrap the dough in the wax paper and refrigerate dough at least 30 minutes or until ready to roll out. Preheat the oven to 325 degrees. Roll out crackers (with a little bit of flour) really, really thinly! The thinner, the crispier the better, aim for about 1/8”. I used a pizza cutter to cut these into squares, and I got 24 out of the batch, but cut them in whatever shape you want. Use a fork to punch two sets of holes in the top of each cracker. Sprinkle lightly with kosher salt. Bake the crackers at 325 for about 15 minutes or until they are just starting to turn golden around the edges. Let them cool on a baking rack so they don’t get soggy.
I thought about making some “grown up” cheese crackers! I used goat cheese because it is one of my favorites, but there is no reason why you couldn’t sub out gouda, or blue cheese, or a good aged cheddar. Also feel free to add other chopped herbs or add extra cayenne.
Sweet Potato Crackers by Athena @ Lifes Abundant Adventures
by Merriment Design (this link has great step-by-step pictures)
1-1/2 cups organic flour (whole wheat would work great)
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons organic unsalted butter
1 medium organic sweet potato (1 cup of sweet potato puree)
1 teaspoon organic sugar (or honey)
Cook sweet potato until softened. You can boil it in water or roast it in a 400 degree oven for about 45-50 minutes. Or you can cut the potato into pieces and steam it until softened. Let it cool, remove skin, and puree until smooth. You will need 1 cup of sweet potato purée. You can freeze any extra until you need it for this or another recipe. Set the cooled sweet potato puree aside. Place butter into the bottom of your mixer. Sift flour, baking powder, sugar and salt together into a large bowl. Using a paddle attachment, mix the butter into the flour mixture until it becomes a coarse meal texture. Switch to the dough hook attachment on your mixer. Add the sweet potato puree and let it stir until it turns into one big clump. Roll it into a ball using your hands. Divide dough into 4 pieces. For easier rolling, wrap it in wax paper and chill for 1/2 hour. Turn out onto a lightly floured surface and and roll each very thin. Seriously, as thin as you can roll it. You’ve got to make sure it’s all even so the crackers all bake evenly. Cut using small cookie cutters. Place on a jelly roll pan or cookie sheet lined with parchment paper. You can sprinkle with salt, sesame seeds and a little cayenne, if desired. Bake in a preheated 350 F oven on an ungreased parchment paper-lined jelly roll pan or cookie sheet for 10 minutes until bottoms are slightly browned. Turn over and bake until they’re crispy. The original recipe says 5-8 minutes depending on your oven. You want them to be crispy, not chewy. Just don’t let them get too brown. Cool on a wire rack before storing in a airtight container. Remember there aren’t any preservatives in these so you should probably snack them up within a week. Yum!