I like them because I can control exactly what goes into them, including how much salt, and the dough comes together like magic in the food processor.
Violet loves them because I make them shaped like lions. Or sometimes tigers or giraffes. Or even elephants.
Way back when, I bought circus animal-shaped cookie cutters from Williams-Sonoma, sadly no longer available. Their lineup now includes Star Wars and Snow White cookie cutters, but no circus animals. So sad.
I promise this comes together soooo quickly. Cutting out the crackers takes forever, though, I admit, which is why we end up with boring square crackers, too.
WHOLE WHEAT CHEESE CRACKERS
Adapted ever so slightly from Smitten Kitchen. Deb makes hers into goldfish.
6 oz cheddar, broken up with your hands into no bigger than 1-inchchunks
4 Tbs butter, cut into 4 pieces
3/4 cup white whole wheat flour
1/4 tsp salt
Preheat oven to 350°F. Measure all ingredients straight into the bowl of the food processor, then process until the dough forms a ball, about two minutes.
The original recipe said to wrap the dough in plastic wrap and chill for 30 to 45 minutes, which I did, and then my wrists hurt when I tried to roll it out. I ended up waiting for the dough to return to room temperature. I would guess that the dough benefits from resting a bit anyway, and wrapping it up give you a good stopping point if you’re trying to make these with kids in the house.
On a lightly floured surface, roll the dough to 1/8-inch thick. Cut out with cookie cutters or use a pizza cutter to cut squares. If you’re doing squares, the crackers get
puffy in the middle unless you poke a hole in the middle of them.
Bake on an ungreased cookie sheet until lightly browned. In my oven, that takes 15 to 18 minutes. Cool on the cookie sheet, and store in an airtight container.