Savoury Cheese Crackers Recipe By Tasty

Steps:

• Preheat oven to 350˚F (180˚C).
• Using a hand mixer or standing mixer, combine cheese, butter, and salt in a large bowl.
• Once combined, mix in the flour and add the ice water one tablespoon at a time.
• The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
• Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
• Roll out dough to ⅛ of an inch (½ cm), pinching the cracks on the ends.
• Cut into 1 inch x 1 inch (2 ½ x 2 ½ cm) squares and pierce a hole in the middle of each square for ventilation during baking.
• Place the separated crackers on a parchment paper-lined baking sheet.
• Bake for 13 minutes, or until golden brown.
• Enjoy!

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large bowl with an electric hand mixer add the cheddar cheese, butter, Savory spice blend, and salt until well combined.
• Mix in the flour and add the ice water, 1 tablespoon at a time, until the dough holds together but crumbles apart if you break it up in your hand. If it seems too dry, add a little more ice water.
• Divide the dough into 2 halves and pack together in discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
• Roll out dough to ⅛-inch (½-centimeter) thick, pinching the cracks on the ends. Cut into 1-inch (2½-centimeter) squares and poke a hole in the center of each square for ventilation during baking.
• Separate the crackers and place on a parchment paper-lined baking sheet.
• Bake for 13 minutes, or until golden brown.
• Enjoy!

Steps:

• Mix flour and cheese in a big bowl. Using your fingers work in butter until mixture resembles coarse crumbs.
• Add the egg yolk and work into a smooth dough. Wrap with cling film and chill for 30 minutes.
• Roll out dough on a lightly floured surface and cut out cookies of desired shape (I used a clover cookie cutter, but rounds or animal shapes would be great, too).
• Brush with egg white and sprinkle with seeds or desired topping.
• Bake in the preheated oven at 200°C/400°F for 15-18 minutes (the thinner you make your cookies, the faster they are ready--so start checking on them early).

Steps:

• Allow cheese to soften at room temperature for 1-2 hours. Place in a mixing bowl and use a fork to cream the cheese. Add oil, Tabasco, and mustard, and mix well. Add flour, then the Rice Krispies.
• Shape into small balls; place on greased cookie sheet and press down with a fork. Bake at 350F for 10-13 minutes, depending on the size of the cracker ( the smaller the cracker, the better).
• Makes 50-70 crackers.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix whole wheat and all-purpose flours, wheat germ, flax seed, poppy seeds, onion flakes, parsley flakes, basil, oregano, garlic salt, baking powder, paprika, and cayenne together in a large bowl.
• Combine water, olive oil, and sesame oil in another bowl; add to the dry ingredients and stir until dough is just moistened and easy to handle. Gather into a ball and divide into 4 equal sections.
• Roll 2 sections into thin sheets and place on ungreased cookie sheets. Prick with a fork or dough docker and cut into squares of desired size with a pizza cutter or pastry edger. Sprinkle with kosher salt.
• Bake in the preheated oven until golden brown, 12 to 15 minutes; watch carefully so crackers do not burn. Remove from the oven and transfer to wire racks to cool.
• Repeat steps 4 and 5 with remaining dough.

Steps:

• Preheat oven to 350°. In a large bowl, combine potato sticks, crackers and pretzels. In a small saucepan, melt butter; stir in remaining ingredients. Drizzle over pretzel mixture; toss to coat. , Spread in a greased 15x10x1-in. baking pan. Bake until crisp and lightly browned, 12-15 minutes, stirring every 4 minutes. Cool completely in pan on a wire rack. Store in an airtight container.

Steps:

• Preheat oven to 350°. In a large bowl, beat butter for 2 minutes. Mix in parsley. In another bowl, whisk flour, sugar, paprika, kosher salt, garlic powder and pepper. Add cheese; toss to coat. Add to butter mixture alternately with cream, beating until mixture comes together. Divide dough into 3 portions., On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Reroll and chill scraps as needed. Bake until crisp, 15-20 minutes. Cool completely on wire racks., In a microwave, melt butter and honey; stir until smooth. Stir in confectioners' sugar until smooth; fold in parsley. Top crackers with honey mixture; if desired, sprinkle with flaky sea salt. Let stand until set. Store between layers of waxed paper in an airtight container at room temperature.