I made these crackers for my friend’s bridal shower. They were a huge hit. I served them with hummus but really, they are the best eaten plain. Nothing needs to adorn these babies.
recipe adapted from my Aunt Amber’s
2 cups (8 oz) shredded cheddar
1/2 cup ( 3/4 oz) freshly grated Parmesan
6 1/2 T (3 1/2 oz) softened butter
1/4 cup (2 oz) lukewarm water
1 cup (4 1/2 oz) sprouted whole wheat bread flour (or all-purpose)
1/4 t salt
1 cup (3 1/2 oz) quick oats
Beat the cheeses, butter, and water until well combined. Add flour, salt, and oats and mix well. Divide dough into two portions and shape each into a 1 1/4 inch wide log, each about 10 inches long. Wrap in plastic wrap and refrigerate at least 4 hours or overnight. With a sharp knife, cut the logs into 1/8-inch slices. Lay on parchment paper lined cookie sheets. The crackers can be close together as they don’t really expand. Bake at 400 for about 15 minutes, flipping half way through so both sides get browned. Cool on a wire rack and store in an airtight container.
Yield: about 8 dozen