Herby Cheddar Cheese Crackers

Yield

About 4 dozen cookies (1 1/2 inch diameter)

Prep Time / Cook Time

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Activity Guide

Car Camping, Day Trip

Ingredients

  • 1/2 pound sharp cheddar cheese, grated
  • 1 cup flour, plus a handful for rolling
  • 1/2 teaspoon thyme, dried
  • Dash of cayenne
  • 3 tablespoons olive oil
  • 1/4 teaspoons salt
  • 3–4 tablespoons milk
  • 1/3 cup walnuts, finely chopped
  • Spray Oil

Tools

  • Cutting board
  • Fork
  • Grater
  • Knife
  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Rolling pin
  • 9 x 12 inch Baking sheet
  • Silicon mat or parchment paper (optional)

Method

Spray your baking sheet with oil and set aside. Turn on oven and set to 350˚F.

In a large bowl mix grated cheese, flour, oil, salt, thyme and cayenne until they are will mixed. The mixture will be crumbly.

Add milk and walnuts and knead into a large ball. If the mixture is still too dry or crumbly, add milk/water by the teaspoon until everything holds together as a ball but is not too wet.

Sprinkle a clean surface with a light coating of flour and roll out the ball so it flattens out between 1/8 inch to 1/4 inch. Make sure the thickness is even across the dough.

Cut cookies out from rolled dough and place on the oiled baking sheet. I used a 1 1/2 inch cookie cutter, but feel free to cut to use other sizes and shapes.

Place in oven on the middle rack. Watch the crackers closely as they can burn quickly! They will be golden brown on top and slightly puffed when they are done.

* Recipe adapted from Simple Foods for the Pack