Favorite Organic Cheese Cracker

[Anonymous]

My kids love Cheese-Its but they are really icky ingredient wise. They hate Bunny Crackers, which I have to admit are really bland. I tried GoldFish but the sodium level is crazy. Any other choices out there that are delicious? I have a few boxes from Whole Foods we're going to try, but short of purchasing everything out there I'd love some recommendations.

Thanks!

[Anonymous]

Shopper's organic brand. I love their wheat thins too.

[Anonymous]

Harris Teeter generic has some good ones.

[Anonymous]

I don't think any cheese cracker is going to be healthy, even if its organic. Its still processed junk.

[Anonymous]

Have you tried the Kashi TLC cheddar cheese crackers?

[Anonymous]

I make them myself--so easy!


yield: Makes about 6 dozen crackers
active time: 35 min
total time: 1 3/4 hr
Unlike the sweet animal crackers in the familiar circus box, these boast a savory cheese flavor. They're a nice accompaniment to the chicken soup with rice.

ingredients

1 (3-oz) piece Parmigiano-Reggiano, cut into 1/2-inch cubes (1/2 cup)
3/4 cup plus 2 tablespoons all-purpose flour plus additional for dusting
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon unsalted butter, softened
1/4 cup whole milk
2 tablespoons lightly beaten egg (from 1 large)

Special equipment: 1- to 2-inch animal-shaped cookie cutters*
print a shopping list for this recipe

preparation

Pulse cheese in a food processor until finely ground, then transfer to a bowl. Whisk in flour, baking powder, and salt, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal.
Form a well in center of flour mixture and add milk and egg, then stir with a wooden spoon until a dough forms.
Gently knead dough on a lightly floured surface until smooth, about 2 minutes. Chill dough in a sealed plastic bag, 1 hour.
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
Divide dough in half and roll out into 2 (12-inch) rounds (less than 1/16 inch thick) on a lightly floured surface with a lightly floured rolling pin. Cut out as many crackers as possible from dough with cutters and transfer to 2 large baking sheets, arranging crackers about 1/4 inch apart. Discard remaining dough. (Do not reroll scraps; crackers would be tough.)
Bake crackers, switching position of sheets and rotating them 180 degrees halfway through baking, until undersides are golden, 10 to 12 minutes. (Crackers positioned near edges of pan may need to be removed first.) Cool crackers completely on sheets on a rack, about 15 minutes.
*Available at foosecookiecutters.com.
Cooks' notes:
• Dough can be chilled in sealed plastic bag up to 1 day. • If you can't find animal-shaped cutters, dough can be cut into shapes with a sharp knife. • Crackers keep in an airtight container at room temperature 3 weeks. *Available at foosecookiecutters.com.


Read More http://www.epicurious.com/recipes/food/views/Cheese-Animal-Crackers-232647#ixzz0rsd9yMp2

[Anonymous]

Anonymous wrote:I make them myself--so easy!


yield: Makes about 6 dozen crackers
active time: 35 min
total time: 1 3/4 hr
Unlike the sweet animal crackers in the familiar circus box, these boast a savory cheese flavor. They're a nice accompaniment to the chicken soup with rice.

ingredients

1 (3-oz) piece Parmigiano-Reggiano, cut into 1/2-inch cubes (1/2 cup)
3/4 cup plus 2 tablespoons all-purpose flour plus additional for dusting
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon unsalted butter, softened
1/4 cup whole milk
2 tablespoons lightly beaten egg (from 1 large)

Special equipment: 1- to 2-inch animal-shaped cookie cutters*
print a shopping list for this recipe

preparation

Pulse cheese in a food processor until finely ground, then transfer to a bowl. Whisk in flour, baking powder, and salt, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal.
Form a well in center of flour mixture and add milk and egg, then stir with a wooden spoon until a dough forms.
Gently knead dough on a lightly floured surface until smooth, about 2 minutes. Chill dough in a sealed plastic bag, 1 hour.
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
Divide dough in half and roll out into 2 (12-inch) rounds (less than 1/16 inch thick) on a lightly floured surface with a lightly floured rolling pin. Cut out as many crackers as possible from dough with cutters and transfer to 2 large baking sheets, arranging crackers about 1/4 inch apart. Discard remaining dough. (Do not reroll scraps; crackers would be tough.)
Bake crackers, switching position of sheets and rotating them 180 degrees halfway through baking, until undersides are golden, 10 to 12 minutes. (Crackers positioned near edges of pan may need to be removed first.) Cool crackers completely on sheets on a rack, about 15 minutes.
*Available at foosecookiecutters.com.
Cooks' notes:
• Dough can be chilled in sealed plastic bag up to 1 day. • If you can't find animal-shaped cutters, dough can be cut into shapes with a sharp knife. • Crackers keep in an airtight container at room temperature 3 weeks. *Available at foosecookiecutters.com.


Read More http://www.epicurious.com/recipes/food/views/Cheese-Animal-Crackers-232647#ixzz0rsd9yMp2

awesome! thanks!

[Anonymous]

Great looking recipe, PP! thanks for posting.

OP, my kids love Crispy Cheddars from Whole Foods. I think they're made by Back to Nature. They're often on sale (check the bimonthly WF coupon book). They're not the healthiest things around, as noted by the PP, but they're fine for once in a while and they really are tasty.

[Anonymous]

Anonymous wrote:Great looking recipe, PP! thanks for posting.

OP, my kids love Crispy Cheddars from Whole Foods. I think they're made by Back to Nature. They're often on sale (check the bimonthly WF coupon book). They're not the healthiest things around, as noted by the PP, but they're fine for once in a while and they really are tasty.

Agree with both the recipe looking great and the Christy Cheddars suggestion.

[Anonymous]

Early July is a brand we've liked as well.

[Anonymous]

ian's

[Anonymous]

Anonymous wrote:I don't think any cheese cracker is going to be healthy, even if its organic. Its still processed junk.

Have you looked at the ingredients on some of the organic crackers? Cheese, whole grain flour, salt, butter. How is that processed junk and what you you suggest as a snack instead of cheese crackers?

[Anonymous]

I just made cheese crackers this weekend following a recipe from Weelicious.com called Cheese Wafers, and I think it might be the easiest recipe I have ever followed - I don't think I will be buying gold fish or any type of cheese cracker anymore. These are super tasty, and only have 3 ingredients!!

1 cup flour
1 cup sharp cheddar
5 tbsp butter, cut into small cubes

Mix all ingredients in a food processor (I only have a mini Cuisinart and it worked great). The dough will look crumbly, but it sticks together once you take it out. Dump the dough onto a sheet of plastic wrap, and shape it into a disc. Put in the fridge for an hour, and then roll out to about a 1/4 inch thickness. Cut out in any shapes you want, and bake on a non-stick sheet (the recipe recommends parchment paper but I used non-stick foil) for 10-12 mins at 400. They are super tasty, though not exactly low calorie. I also did not cut out shapes, but just made little squares using a pizza cutter.

The only reason I am afraid to make these often is because I find them quite addictive!