Let all your things be done with charity: January 2015

These are adaptations from a recipe I got from a link from SouleMama's blog. The original recipe for Parmasean Cream Crackers is here.
We made two different variations of the recipe. One is using Asiago cheese and the other recipe uses sharp cheddar and a little asiago with some good spices.

1 cup all-purpose flour, more as needed

1/2 teaspoon salt

Spices…like we added a couple of dashes of paprika and garlic powder to the sharp cheddar batch. Fresh nutmeg would taste nice with some coriander and swiss cheese. Cayenne and a hint of mustard maybe with monterey jack cheese. Just a few ideas. Go with what you know or experiment. It's not a lot to waste is it tastes less than expected…plus your pets will probably eat them if you don't. ;)

1/2-3/4 + cup finely grated cheese/s (the original recipe said 1/2 a cup, but we used about a whole cup on the second batch and the crackers were still awesome)

4 tablespoons unsalted butter (can be room temp. or cold)

1/4 cup cream, more as needed

Coarse salt, pepper, sesame or poppy seeds, minced garlic or whatever you like for sprinkling (optional).

1. Heat oven to 400 degrees. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky. (We added just a 1/4 a cup…slowly…and it worked without ever adding any extra.)

2. Roll out dough, to 1/4 of an inch to 1/3 an inch, on the parchment you are going to use on the baking sheet. Transfer the parchment sheet of dough to prepared baking sheet. Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.

(cut the crackers completely and separate them some…this will allow for more even cooking of the crackers)

3. Bake until lightly browned, about 10-14 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for more than a few days. (as of the posting, ours have been in the cabinet for 4 days and are still awesome) The crackers around the edge cooked faster, so we removed those then cooked the ones left a couple of minutes more.