HOMEMADE CHEESE CRACKERS
MAKES ABOUT 80-90 CRACKERS (DEPENDING ON SIZE) / PREPARATION: 45 MIN / COOLING: 30 MIN / BAKING 10-12 MIN PER BATCH
Crackers are always a winner with kids. We put butternut and sunflower seeds in these mini crackers for extra nutritional value. 250ml (1c) sunflower seeds 250ml (1c) cake flour and extra, as needed
30ml (2T) corn flour 2,5ml (½t) baking powder
2,5ml (½t) salt 100g cold butter or margarine, cubed 125ml (½c) grated cheddar or Gouda 250ml (1c) cooked butternut purée 15-30ml (1-2T) ice water, if needed
Preheat the oven to 180°C. Line a few large baking sheets with baking paper and grease with nonstick spray. Keep mini cookie cutters and sealable bags or airtight containers at hand.
1 Toast the sunflower seeds over medium heat in a dry pan until golden brown and fragrant. Stir regularly. Remove and set aside to cool completely.
2 Sift the cake flour, corn flour, baking powder, and salt together in a deep mixing bowl.
3 Place the sunflower seeds in the bowl of a food processor and blitz until finely ground. Add to the flour mixture and mix well.
4 Add the butter or margarine and rub it through the mixture with your fingertips. Mix in the grated cheese. 5 Add the butternut purée and mix well until a sticky dough forms. If the dough is still too dry, add a small amount of ice water.
6 Turn the dough out onto a floured surface and press together to form a dough ball. Divide the dough into 2 equal pieces and cover with clingfilm. Chill in the fridge for 30 minutes. 7 Roll one of the pieces of dough to about 2mm thickness on a floured surface. Use the cookie cutters and cut shapes from the dough. Arrange in a single layer on the baking sheets. 8 Repeat with the remaining piece of dough. Press together the dough off-cuts, roll out and cut out additional shapes. 9 Bake the cookies for 10-12 minutes or until light brown around the edges and crispy. Allow them to cool completely.
10 Divide the crackers into portions, pack them in the bags or containers, and store in a cool, dark place for up to a week.