The cracker as we know it is made from a grain based dough that is commonly baked or fried. Although numerous North American individuals and companies lay claim to have invented this convenient snack food the ancestral lineage of this simple flat bread dates back centuries with the preparation of it being used in many cultures. Historical examples of this include the pita, poppadum, matzo and lavash.
Crackers are traditionally made from dough that is prepared using water, flour, savoury flavoured ingredients and salt whereas a cookie contains sugar or other sweeteners. As well crackers contain docking holes. These little holes are pierced through the dough to minimize the amount of air pockets that will form in the cracker when being baked. Without being docked a cracker would turn into a hollow shaped pillow similar to pita bread.
We’ve used the following recipe for catering client’s parties in the past and have often been asked for this recipe and have decided it was time to share it. By making the dip into the dippers you can add that much more flavour to your cracker tray!
Chip Dip S#!T Cheesy Crackers
Ingredients:
4 oz. Aged cheddar cheese, grated and chilled in the freezer
1/2 cup all-purpose whole wheat flour
1/4 cup all-purpose flour
1 oz. unsalted butter, cold
2 tbsp. milk
½ tsp. Chip Dip S#!T
1/4 tsp. Chef Salt
Method:
In a medium sized bowl, sift together the flours, Chip Dip S#!T with the Chef Salt. Next place all of the ingredients into the bowl of a food processor fitted with the dough blade, if you do not have a dough blade you can use the regular blade. Using the pulse setting, pulse the ingredients together until it forms into a ball. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
Unwrap the chilled dough and roll it out on a floured surface until the dough is evenly rolled to 1/8 of an inch in thickness. Lightly brush the dough with a little bit of milk.
Cut the rolled dough into 1 inch squares using either a pizza wheel or a knife. Dock the crackers with a toothpick or knife tip by poking each of them in the center. Using an offset palate knife, transfer the crackers to parchment lined baking trays, spacing the crackers half an inch apart.
Bake the crackers in a preheated oven set at 350°F for 10 minutes and the edges have begun to brown slightly. Transfer the crackers to a wire rack and let cool for 10 minutes before serving.
Be very cautious not to over bake the crackers and keep in mind that they will be soft when first removed from the oven and will become crisp once they have cooled. Crackers can be stored in an airtight container for 3-5 days. This recipe will produce 60 -70 one inch square crackers.