Crackers a great snack
by Chef Dez
Another school year is approaching. Packing kids’ lunches is a chore for many, and sometimes one can lose sight of nutrition, due to heavily marketed convenience foods.
School-time snacks and lunches are not the best avenue to practice “gourmet cuisine,” but I do get asked for healthy ideas.
This recipe for homemade crackers is a healthier option to store-bought processed ones, and an opportunity to replace white flour in their diets with whole wheat. Prepare them with your children at home, and the appeal of will be much greater with the pride that comes along with making them. Throw some cheese slices in with their lunch, and some lean meat slices or tuna salad for their own homemade “snack packs.”
I am not a dietitian. This is merely a suggestion. I feel that it is our job as parents to keep educated. Contacting a dietitian for balanced diets for your children is recommended.
Cheddar Sesame Crackers
2 cups whole wheat flour
2 cups grated old cheddar cheese
3 tablespoons sugar
1 teaspoon salt
1/4 tsp paprika
1/4 tsp ground cayenne (optional)
1/2 cup butter, frozen
1/2 cup water
Extra whole wheat flour for rolling
1/4 to 1/3 cup sesame seeds
Preheat your oven to 425º Fahrenheit.
Mix the flour, cheddar, sugar, salt, paprika, and cayenne in a bowl. Using a standard cheese grater, grate the frozen butter into this dry mixture and toss to mix. Add the water and mix until just combined to form a dough. Cut the dough into four equal parts.
Flatten out one portion of dough in your hands and sprinkle a small amount of flour on the counter and on top of the portion of the dough. Start rolling out the dough while ensuring the underside stays well floured.
When the top of the dough starts to stick to the rolling pin, sprinkle it with a generous amount of sesame seeds and roll the seeds onto the dough until it is about 1/8-inch thick.
Note: if you use too much flour on top of the dough, the sesame seeds will not stick; the seeds will help to keep the dough from sticking to the rolling pin.
Cut the rolled dough into desired shapes and place on an ungreased baking sheet. Bake for about 5-6 minutes or until they have just turned brown. Because of the cheddar cheese and sesame seeds, they must be watched closely to ensure they don’t burn. Remove from the baking sheet to cool on a wire rack. Repeat with the other three portions of dough.
When completely cooled, store in an air-tight container at room temperature for up to five days. Makes approximately four to five dozen, depending on how small you cut the shapes.
@ Copyright 2013