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Halloween Cheddar Poppy Moon Crackers

 
Halloween Cheddar Poppy Moon Crackers
299

The crispy texture and flavor reminded me of Ritz Cheese crackers but with a richer cheese flavor.

Yield

72

servings

Prep

10

min

Cook

15

min

Ready

2⅔

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

Ingredients

¾ cup all-purpose flour
¼ cup cornmeal
yellow
1 tablespoon poppy seed
¼ teaspoon salt
¼ teaspoon baking powder
*
½ stick butter, unsalted
cold and cut into bits
1 cup cheddar cheese
sharp and coarsely grated, preferably orange
4 tablespoons water
cold, or more as needed
1 large eggs
1 tablespoon water
warm
1 x sea salt
for sprinkling
*

Directions

Mix together flour, cornmeal, poppy seeds, salt, and baking powder in a large bowl.

Add butter with a pastry blender or your fingertips (or pulse in a food processor) just until mixture resembles coarse meal.

Stir in cheese and 4 tablespoon cold water and mix with a fork (or pulse) until incorporated.

If mixture is still dry, add enough of remaining tablespoon cold water until mixture holds together to form a soft dough.

Turn out dough onto a work surface.

With heel of your hand, smear dough 3 or 4 times in a forward motion to help distribute fat.

Gather dough together, with a pastry scraper if you have one or just use your fingers, then divide dough in half.

Press each half into a disk, then chill in the refrigerator, wrapped in plastic wrap, until firm, about 1 hour.

Preheat oven to 400°F with racks in upper and lower thirds.

Line 2 large baking sheets with parchment paper.

Roll out 1 disk of dough on a lightly floured surface (keep remaining disk chilled until ready to use) with a lightly floured rolling pin into a 12-inch round and cut out as many crescent moons as possible with cutter.

Transfer to baking sheets, arranging them ½ inch apart.

Gather scraps, then reroll and cut out.

Lightly beat egg with warm water in a small bowl for egg wash.

Lightly brush crescents with egg wash and prick all over with a fork, then sprinkle with sea salt.

Bake, switching position of sheets halfway through, until golden, 12 to 14 minutes.

Cool completely on sheets on racks.

Make more crackers with remaining dough, cool baking sheets for about 2 minutes between batches.

Make about 6 dozens crackers.

 

* not incl. in nutrient facts

Reviews

+5

about 7 years

The crispiness texture and flavor reminded me of Ritz Cheese crackers but with a richer cheese flavor.

+2

about 7 years

If you are still looking for a Halloween snack recipe, we will definitely recommend this one. We made these crackers earlier today, and used 3/4 cup whole wheat pastry flour, 2 tablespoons of butter and 2 tablespoons of olive oil, also we didn't sprinkle any sea salt on top at the end, because there was enough salt in cheddar cheese, and these crackers turned out cheesy, crispy and delicious, so far only 1/3 of them left, highly recommend this recipe to everyone!

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Nutrition Facts

Serving Size 6g (0.2 oz)
Amount per Serving
Calories 1961% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 19mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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