Creating Food Snobs

First it was the homemade bread.  They’ve grown out of that one finally.  I kinda liked that one, but being flexible about one’s eating choices on an occasional basis is a good thing.  Well, do you recall the homemade goldfish crackers I mentioned a bit earlier (in the last post)?  Well, the first cookie sheet full had been out of the oven and in a container but still warm for about 10 minutes.  I came back into the kitchen and noticed that there were half as many there as when I filled it.  Our Cheese Stars aren’t going to last a day.  Next time they will be just Cheesy Crackers.  I’m not cutting out 100 little stars when they simply disappear.  Squares will have to do.  The bad part is that there are still Pepperidge Farm Goldfish left in the pantry.  They may be adorning the top of our baked mac and cheese or our salad in the future.  So now I have Goldfish snobs for children.  And rightly so.  These are amazing.  Like cheese straws without the spicy.  And oh, so crispy, but not hard.  Good thing is my food processor makes it easy work.  I found the recipe from here,  Of course, I couldn’t leave it as is and tweaked it a tad.

Cheesy Crackers

1/4 c butter, chilled and cubed

1 c whole wheat pastry flour

1/4 t baking soda

1/2 t salt

8 oz cheese of your choice (I used about 6 oz of Monterey Jack and 2 oz of extra sharp white cheddar)

1 1/2-2 T water (add a bit at a time so as not to make the dough too sticky)

Combine all ingredients except water in the bowl of your food processor.  Pulse until combined.  Add water a little at a time until dough is firm, but not dry–the consistency of play dough.  Roll out.  I rolled it to about 1/4 inch thick.  I was afraid of getting it too thin and sticking to the countertop.  Cut with a cookie cutter or into small squares with a knife or pizza cutter.  Place on cookie sheet.  They can be put very close together as they rise but don’t spread.  Bake at 350 for 15 minutes.  Cool and store in an airtight container–if there are any left when they are cool.