I’ve made graham crackers before, but aside from the name, they’re all cookie in nature. This was my first official stab at crackers. The results were tasty right out of the oven. I’ve adjusted the recipe a bit to suit our tastes – this is the way I’ll make it next time.
adapted from Fix Me a Snack
- 1 cup all-purpose flour
- 2 tablespoons cornmeal
- 1/2 teaspoon fine salt
- Sea salt
- Dash pepper
- 1 1/2 cups grated sharp cheddar cheese (3 ounces)
- 1 cup grated Parmesan cheese
- 4 tablespoons cold unsalted butter
- 3- 4 tablespoons cold water
- Preheat oven to 350 degrees Fahrenheit.
- Place the flour, cornmeal, fine salt, and pepper in the bowl of a food processor. Pulse for a few seconds. Add the cheeses and pulse for 10-15 seconds.
- Cut the butter into tablespoon-sized chunks and distribute over the top of the flour mixture. Run the processor for 10 seconds or until the butter is mostly incorporated and the mixture resembles coarse crumbs.
- With the processor running, add the water one tablespoon at a time through the feed tube. Continue to run the processor until the dough starts to lightly clump up. If it doesn’t add one tablespoon water and pulse until it does.
- Remove the dough from the processor. Knead several times. Roll the dough out evenly until it is less than 1/8″ thin.
- Cut the dough into 1″ squares. Sprinkle the dough lightly with sea salt.
- Bake for 17-25 minutes, depending on the thickness of the dough, or until bottoms of crackers are puffy and golden. Start checking on them often after 15 minutes.
- Allow crackers to cool on the baking sheet or on a cooling rack. Store in a airtight container at room temperature.