Today Gracen and I whipped up a batch of what is easily her most loved treat in the entire world – our homemade version of the classic ‘fishy crackers’. Though I’ve shared this recipe before, I thought I’d share it again as we did things a teeny bit differently this time around… Plus, this heart-shaped version would make a perfect treat for Valentine’s Day.
First off, our ingredients… We used the usuals, but tried using a coarse stone ground wholewheat flour, replaced the cheddar with Colby and fresh parmesan, and added some basil into our spice mix.
Then my little helper dumped everything together.
Instead of mixing everything in our mixer like we have in the past, this time we did it in the food processor I got for my birthday. It definitely allowed the dough to come together more easily, and as guessed, adding a touch of water wasn’t necessary in the food processor.
With all of the ingredients well mixed, we dumped everything out onto our workspace and used our hands to form it into a large mass.
Then we patted it down by hand, covered it with parchment, and rolled it out nice and thin.
It must be all the talk about Valentine’s Day festivities, because Grae chose a heart-shaped cookie cutter this time around.
We cut out endless hearts, carefully lifted them with the flat edge of a butter knife, and transferred them onto a parchment-lined baking sheet.
We popped them in the oven, and in no time, we had crispy, tender crackers that are full of flavour and free of preservatives.
See our original recipe here.
Wholewheat Cheese Crakers
- 2 cups of Colby cheese
- 1 cup of fresh parmesan
- 8 tablespoons of olive oil
- 1 1/2 cups of whole wheat flour
- 1/2 teaspoon of garlic powder
- 1/8 teaspoon of cayenne paper
- 1/8 teaspoon of dried basil
- 1/8 teaspoon of sea salt (optional)
- 1/4 cup of warm water (if mixing by hand or using an electric mixer – not necessary in a food processor)
Preheat oven to 350°F. Combine all ingredients and gently form dough into a ball.
Sandwich dough between two layers of parchment and roll it out to 1/8 of an inch thick. Form shapes with a cookie cutter, dipping it in flour from time to time if needed. Gently transfer crackers to a parchment-lined baking sheet using the flat edge of a butter knife if needed.
Bake the crackers for 12 to 15 minutes, or until they are just barely browned at the edges. Remove from the oven and allow to cool.
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