Cheesy Puff Crackers

We’ve been home from our cruise for 6 days, but it truly feels like an eternity ago.  I had such an amazing time with my husband and our good friends, which makes me so grateful.  I have also been sick since getting home and have completed nothing, which makes me so grouchy.
I’m ready to pack up and leave for another week.
Of course, after being gone for 8 days, my kids were in need of some serious one-on-one time with Mom.  It is so sweet and overwhelming all at once to see how much you are missed when you are gone.  One of the activities we did to catch up on missed time was to make these crackers.
They were a mega-rock star hit with my kids, both making them and eating them.  Very easy to throw into the food processor and the results are perfectly crisp, buttery and cheesy.

We made all kinds of shapes, but made sure they were about the same size so they would bake for the same amount of time in the oven.  Not sure why, but they loved the stars the best after they were baked.  Maybe because it provided even more of the crispy edges.

Cheesy Puff Crackers
(number of puffs depends on the size of cutter)
recipe from Giada De Laurentis

1 1/4 C flour
1/4 tsp baking powder
1 stick butter, cold and cubed
1 1/2 C shredded cheese (cheddar, mozzarella, or colby)
ice water
1/4 tsp kosher salt
1/4 tsp favorite dried herb (oregano, basil, or garlic)

1.  Combine the flour, baking powder and butter in a food processor.  Pulse until mixture forms a coarse meal.  Add the cheese and 1 Tb ice water.  Process until the mixture forms a ball, adding an additional 1 tsp ice water only if needed.  Knead the dough lightly and form into a disk.  Wrap with plastic wrap and refrigerate for at least 30 minutes.
2.  Preheat oven to 375 degrees.  Mix in a small bowl the salt and desired herb.  Lightly flour the word surface and roll out the dough about 1/4 ” thick, then sprinkle on the salt/herb mixture.  Gently roll the seasoning into the surface of the dough and cut out to desired shape.  Place on an ungreased cookie sheet and bake for 12-14 minutes until golden brown and puffed.  The time will depend on the size of cookie cutter you used.  Cool on a wire rack.


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