Cheesy Kids Crackers
These delicious treats are high in fiber and other nutrients. Just dont tell the kids these are good for them.
These delicious treats are high in fiber and other nutrients. Just dont tell the kids these are good for them.
- Carbohydrate 3.564881 g
- Cholesterol 5.292375 mg
- Fat 2.55324725 g
- Fiber 0.643210010623932 g
- Protein 2.697194 g
- Saturated Fat 1.163541375 g
- Serving Size 1 1 Serving (14g)
- Sodium 42.386475 mg
- Sugar 2.92167098937607 g
- Trans Fat 0.187851875000001 g
- Calories 48 calories
Step-by-step
- In food processor (or gallon zip-lock bag) mix dry ingredients together.
- Add oil and 1/2 cup milk.
- Mix until a soft dough is formed.
- Add extra milk as needed.
- Knead briefly then form a flattened round.
- Wrap with plastic (or close up bag) and refrigerate for at least 1 hour up to overnight.
- Preheat oven to 375F.
- Line a couple of baking sheets with parchment paper.
- Roll out on floured surface to about 1/4" thickness.
- Using floured cookie cutters cut out shapes and place on baking sheets.
- Spray the tops lightly with oil and bake untuil golden brown.
- About 6 - 9 minutes should do it.
- Watch these closely as small crackers go from golden, to brown, to burnt in a very short interval.
- Allow these to cool and store in an airtight container.
- Make about 60, 1 - 2 inch crackers.
Why do homemade crackers sometimes turn out tough instead of crisp? Achieving a snappy texture requires chilling the dough for at least one full hour before rolling, which allows the high-fiber flour blend and chickpea flour to fully hydrate while solidifying the added fats to prevent spreading. Working the dough too long develops unwanted gluten, so mix only until the soft dough forms and knead it merely enough to bring the flattened round together before wrapping it tightly in plastic.
Rolling the chilled dough evenly to a quarter-inch thickness ensures uniform baking times across every cut shape on the parchment-lined sheets. Because chickpea flour absorbs liquid differently than standard wheat flour, bakers can substitute whole wheat pastry flour or standard all-purpose flour at a one-to-one ratio if besan is unavailable, though the protein content and earthy flavor profile will noticeably shift. Olive oil adds moisture and flexibility to the raw dough, yet butter can replace it if a richer, more traditional dairy flavor profile is preferred.
Monitoring the oven closely during the six to nine minute bake time is critical because small baked goods transition rapidly from golden brown to burnt once the moisture evaporates from the thin edges. Spraying the cut shapes lightly with oil immediately before they enter the preheated 375 degree Fahrenheit oven promotes browning and enhances the crisp exterior texture. Pulling the pans the exact moment the edges turn deep golden prevents bitter notes from developing in the cheese solids.
Storing the cooled batch inside a completely airtight container maintains crispness for up to one week by blocking ambient moisture from softening the structure. Yielding approximately sixty bite-sized pieces, this recipe rewards precision in thickness and temperature control rather than speed, making patience at the rolling pin the single most important factor for success.
