Original recipe link (原版食譜): Sally's Baking Homemade Cheese Crackers
I used half of the original recipe, which produces exactly one tray of crackers—perfect for a toaster oven.
我用了原配方的一半，剛好可以烤出一盤小烤箱大小的餅乾。
《English》
Ingredients
- 3 ounces sharp yellow cheddar cheese, shredded (3/4 cups shredded)
- 1/2 cup (62.5 g) all-purpose flour
- 3/4 teaspoons cornstarch
- 1/8 teaspoon salt
- 3 Tablespoons (42.5 g) unsalted butter, cold and cut into 6 pieces
- 1 Tablespoons cold water
- optional: sea salt for sprinkling
Instructions
- Process cheddar cheese, flour, cornstarch, and salt together in a food processor until combined, about 30 seconds. Add butter and process until mixture resembles wet sand, about 20 seconds. Add water and pulse until dough forms large clumps, about 10 pulses.
- Transfer dough to a lightly floured work surface. Divide in half and pat each into a 6-inch square. (No need to use a rolling pin, just pat with hands.) If the dough feels dry, moisten your fingers with cold water. Carefully wrap each in plastic wrap and refrigerate until firm, about 45 minutes and up to 2 days.
- Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats.
- Unwrap each dough square. Place each on a lightly floured work surface and roll out into a 9-inch square. Doesn’t need to be perfect! Using a fluted pastry wheel, pizza cutter, or small sharp knife, trim dough into a neat 8 inch square. Slice square into 8 strips, each 1 inch wide, then make 8 perpendicular slices, each 1 inch wide. Each 8-inch square will have 64 squares (crackers).
- Place squares on prepared baking sheet. Use a skewer or large toothpick to poke a hole through the center of each. Lightly sprinkle with sea salt, if desired. Bake until golden brown around the edges, about 16-18 minutes, rotating the baking sheets halfway through baking. For crunchier crackers, bake for 20 minutes.
- Remove from the oven and cool completely on the baking sheet before serving.
- Store leftover crackers at room temperature for up to 1 week. If tightly sealed, they’ll lose their crunch. Feel free to keep the lid slightly ajar to maintain some crunchiness.
《中文》
食材
- 3 盎司碎 切達起司 (Cheddar Cheese)（3/4 杯）
- 1/2 杯（62.5 克）中筋麵粉
- 3/4 茶匙 玉米澱粉
- 1/8 茶匙 鹽
- 3 大匙（42.5 克）無鹽奶油，冷藏後切成 6 塊
- 1 大匙冷水
- 可選：撒上海鹽
作法
- 將切達起司、麵粉、玉米澱粉和鹽放入食物處理機中攪拌均勻，約 30 秒。加入奶油，繼續攪拌至混合物呈濕沙狀，約 20 秒。加入水，脈衝式攪拌至麵團形成大塊，約 10 次。
- 將麵團移到撒了少許麵粉的工作台上。將麵團分成兩半，分別用手拍成 6 吋見方的正方形。 （無需擀麵杖，只需用手拍即可。）如果麵團感覺乾燥，可以用冷水沾濕手指。將麵團分別用保鮮膜仔細包裹，放入冰箱冷藏至變硬，約需 45 分鐘，最多可冷藏 2 天。
- 將烤箱預熱至 350°F (177°C)。在兩個大的烤盤上鋪上烘焙紙或矽膠烤墊。
- 將每塊麵團從包裝中取出。放在撒了少許麵粉的工作台上，擀成 9 吋的方形。無需追求完美！用滾輪刀、披薩刀或鋒利的小刀，將麵團修整成整齊的 8 吋正方形。將正方形切成 8 條，每條 1 英吋寬，然後再垂直切成 8 片，每片 1 英吋寬。每個 8 英吋的正方形可以切成 64 塊小餅乾。
- 將麵團方塊放在鋪好烘焙紙的烤盤上。用竹籤或大牙籤在每個方塊的中心戳一個小洞。如果喜歡，可以撒上少許海鹽。烘烤至邊緣呈金黃色，約需 16-18 分鐘，烘烤過程中將烤盤翻轉一次。如果想要更酥脆的口感，可以烤 20 分鐘。
- 從烤箱中取出，在烤盤上完全冷卻後再食用。
- 剩餘的餅乾可以在室溫下保存最多一週。如果密封過嚴，餅乾會失去酥脆的口感。可以稍微打開蓋子，保持一定的酥脆度。
Recipe 食譜
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