Sure, it’s easy to grab a box of cheddar crackers at the store, but there’s something extra special about baking your own with just a few simple ingredients. This recipe is great to make during meal prep — perfect for snacking at home, tucking into lunchboxes, or stashing in the freezer for later.
Carrot Crackers
Sure, it’s easy to grab a box of cheddar crackers at the store, but there’s something extra special about baking your own with just a few simple ingredients. This recipe is great to make during meal prep — perfect for snacking at home, tucking into lunchboxes, or stashing in the freezer for later.
Ingredients
- 1 cup Shredded Cheese
- 1 cup All Purpose Flour
- 1/3 cup Gwillimdale Carrots
- 5 tbsp Unsalted Butter cold
- 1 tbsp Cold Water
- 1/4 tsp Salt
Instructions
- In a food processor, add cheese, carrot, and flour and puree for about 30 seconds.
- Add cold butter (cut into cubes) and process for about 20-30
- Add 1 tbsp cold water (it should turn into a firm, dough-y texture) Wrap dough in plastic wrap and place in fridge for about 40 minutes. Preheat oven to 350F
- Place dough onto clean, floured surface. Roll out dough with a rolling pin, a little less than 1/4 inch thick
- Using food cutter (I used a star here), cut out shapes from the dough. You'll continue to roll out the dough and cut out the crackers until there's no more dough left. Place shapes onto a baking sheet with parchment paper.
- Bake for about 14 minutes, until slightly golden around the edges. Let cool completely before storing at room temperature in either a loosely-sealed bag or container.