Since we spent our family vacation at almost 10,000 feet, I decided right away not to do any baking. Then I turned around and broke my own rule to make the plum and peach pie and these cheese snacks, which would have been goldfish if I’d bought the teeny fish-shaped cookie cutter I had my eye on. Sadly, I didn’t buy it, so I had to settle for squarefish instead. They puffed up nicely in the oven, ending up crunchy on the outside and soft on the inside.
I had intended these to be a snack for Keira, but I ended up making them too late in the afternoon and she only got a few pieces. Surprisingly, the grownups gobbled up the rest before they even had time to cool down.
8 ounces cheddar cheese, shredded
4 Tbsp butter, at room temperature
½ tsp salt, extra salt for sprinkling
1 cup whole wheat pastry flour
4 Tbsp ice water
1. In the bowl of a stand mixer, combine the 8 oz. cheese, 4 T. butter and 1/2 t. salt. Beat until the mixture is crumbly.
2. Add the 1 c. flour and mix for 5 seconds.
3. While still mixing, slowly add the 4 T water until the mixture comes together. You can use a little less or more water if needed, but make sure that the dough is not too wet.
4. Shape the dough into 2 discs and wrap separately in plastic wrap. Place in the refrigerator for at least 30 minutes.(I put half in the fridge and half in the freezer)
5. Preheat the oven to 375.
6. Take the dough out of the refrigerator and place on a silicone mat or sheet of parchment paper. Roll the dough out until it is pretty thin.
7. Using a pizza cutter, cut the dough into small squares. Arrange the squares on a baking sheet lined with a silicone mat or parchment paper. Using one tong of a fork, poke a small hole in the middle of each square. Sprinkle each cracker with salt.
8. Bake for about 12 minutes until puffed and slightly browned.
Nutritionals (per cracker for 160 crackers): Cals: 11, Fat: 1, Carb: 1, Protein: 1