Whole Wheat Sriracha Cheese Crackers
Whole grain, cheesy and slightly spicy crackers that are surprisingly easy to make – and eat!
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 70-90 crackers 1x
- 1 cup whole wheat pastry flour
- 3/4 teaspoon sea salt
- 4 tablespoons cold butter, cut into pieces
- 1 cup grated cheddar cheese*
- 1/2 to 1-1/2 tsp. Sriracha**
- 3 tablespoons cold water
- coarse salt and oil for topping
- In the bowl of a food processor, add the flour, salt, and butter pieces. Pulse until the butter is incorporated and no large bits remain. Add the cheese and process a to combine.
- Add the Sriracha and water and pulse until the mixture forms a ball. Remove dough to a piece of wax paper, flatten a bit and wrap with the paper. Refrigerate for about an hour.
- Preheat oven to 350 degrees. Lightly flour a cutting board and roll half the dough out to an even 1/8-inch thickness (keeping the other half covered in the wax paper). Use a pizza cutter to cut the dough into squares, triangles, or rectangles – I never worry too much about uniform shape.
- Spray the tops with a bit of olive oil and sprinkle with pinches of coarse salt (I used kosher) before transferring the crackers to a parchment or silicone-lined cookie sheet. Leave just a bit of space between each – they don’t spread, but shouldn’t touch.
- Bake for 10-15 minutes (mine only took 10), rotating halfway for more even cooking if needed. The crackers should be mostly golden brown, but there will be variety – some more brown than others. If you cared, you could remove the darkest ones and continue cooking the others, but I don’t bother – just another sign that they are homemade and imperfect! The lighter ones will still be crunchy, though they might have some chew to them as well.
- Repeat with the other half of dough, rolling and cutting while the first batch is baking. Cool the crackers completely on a wire rack and store in an airtight container. I’m sure they’d last a week somewhere and still be crunchy, but not in our house!
*Try different cheeses like Parmesan, Asiago, Fontina, etc.
**If you’re worried about the spice, start with 1/2 and if you’d like more spice, increase with the next batch.
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