CHEESE SNACK CRACKERS

Make your own snack crackers from diabetic-healthy ingredients.

2 cups (8-oz extra-sharp cheddar cheese, shredded*

1/4 cup solid coconut oil** 

1 tsp kosher salt

1 cup white whole wheat flour (or equivalent of your favorite no/low carb flour)

1/4 cup ice water

Place cheese in a large bowl and let stand at room temperature for 30 minutes.

Preheat oven to 375-degrees. Line an extra-large baking sheet with parchment paper. Add coconut oil and salt to the cheese. Beat with a mixer on low to medium until combined. Beat in flour (dough will be crumbly). Beat in the ice water. Knead dough a few times until it holds together. Divide dough in half.

Roll one portion of dough between two sheets of parchment paper until 1/8-inch thick. Prick dough all over with a fork. Using a fluted pastry wheel, cut dough into 1-inch squares. Place squares about 1/2-inch apart on the baking sheet.

Bake 8 to 10 minutes or until crackers start to brown. Watch closely to prevent burning. Remove from pan and cool on a wire rack. Crackers will crisp as they cool. Repeat with the remaining dough. Store crackers in an airtight container in the refrigerator up to 2 days or freeze up to 3 months.

*For best results, shred cheese by hand rather than use the bagged pre-shredded.

**Choose coconut oil labeled refined or deodorized for oil with little or no coconut flavor.

file photo for reference only

ROSEMARY CHEDDAR CRACKERS

8-oz sharp cheddar cheese, grated

1-oz Parmesan cheese, finely grated
1 cup white whole-wheat flour
4 tbsp chilled unsalted butter, cut up
1 tbsp finely chopped fresh (or 1 tsp dried) rosemary
1 tsp salt, optional - I suggest omitting
1/4 tsp ground black pepper
1/8 tsp paprika
Up to 3 tbsp ice cold water

Place all ingredients except ice water into food processor bowl; process until well combined and resembles crumbs. Add water, 1 tablespoon at a time as you may not need it all, just until mixture forms a dough.

Place mixture on plastic wrap, form a disc, wrap and refrigerate until firm. This will take approximately 1 hour.

Preheat oven to 375 degrees.
Cover a baking sheet with parchment paper; set aside.

On a lightly floured surface, roll the dough into a thin rectangle 1/8 to 1/4-inch thick. Use a sharp knife or a pizza cutter to cut dough into 1-inch squares; transfer to the baking sheet. Use a fork tine to make a hole in the center of each square to prevent excess puffing when baking.

Bake at 375 degrees 12-18 minutes until the edges begin to brown. Do not overbake.

Cool completely before packaging. If using as gift, line a gift tin with tissue paper and add crackers. Crackers may also be placed in ziptop baggies and placed in gift bags.

Per serving of 8 crackers: 190 calories, 13 g fat (8 g saturated, 0 g trans fat), 10 g carbs, 7 g protein, 0 g sugar, 580 mg sodium (omitting the salt will reduce sodium drastically)

file photo