Is it really October already? Then I suppose it’s time for some Halloween treats. I wrote and shot this recipe for the October issue of Yum Food & Fun for Kids. Now that the magazine is out I can share these crackers with you.
I gave Kathia from Pink Little Cake first dibs on these cheesy snacks, so you may have already noticed them floating around. She was kind enough to have me as part of her fun filled month of Halloween guest bloggers. If not though, here’s the recipe.
Oh, I almost forgot! I wanted to share that I get to attend Foodbuzz's Festival thanks to Nature's Pride Bread. Thanks for crossing your fingers for me, it must have worked! I can't wait to see all my food blogging friends!
Nature's Pride thank-you thank-you thank-you!
Spooky Triple Cheddar Crackers
Making crackers at home is like magic and these are the most magic of all as you watch them puff up into cute little Halloween shapes. Cut this recipe into any shape you prefer to enjoy homemade crackers year round.
1 1/3 cup unbleached all purpose flour
1 teaspoon salt
½ teaspoon paprika
½ teaspoon onion powder
6 tablespoon unsalted butter, diced
8 ounce package shredded triple cheddar cheese, or cheddar of choice
2 egg yolks
2 tablespoons water
1. Line cookie sheets with parchment paper. Set aside.
2. In a food processor pulse together the flour, salt, paprika and onion powder. Add the butter and process until combined. Add the cheddar and pulse until finely chopped. Process in the egg yolk and water until the mixture forms a ball.
3. Remove the dough and knead in your hands for a few turns. Divide in half and roll one part between two pieces of wax paper to 3/8 inch thick. Peel off the wax paper and stamp dough with cookie stamps or cut with cookie cutters. Place the crackers on cookie sheets.
4. Freeze the crackers on the cookie sheets for 15 minutes. Meanwhile, preheat the oven to 325 degrees. Move the cookie sheets to the oven and bake for 20 minutes. Cool crackers on cooling racks. Store in an airtight container.
Yields 54 3/8 ounce cookies. Prep time 30 minutes. Baking time 20 minutes.
Recipe & photographs for Yum Kids October 2010 by Laura Flowers.