Cheese “Crackies”Posted: June 3, 2013 Filed under: Appetizers, Baking, Brunch, Snacks, Uncategorized | Tags: Cheese crackers, imperial cheese 42 Comments
I’m going to date myself. Do you remember that 80s Faberge Organics Shampoo Commercial where Heather Locklear says she told two friends about this fab shampoo, and they told two friends, and so on, and so on, and so on . . . ? (What, you weren’t born yet? Then click here and see the giggle-worthy commercials that us oldies grew up with.)
Anyway, this is how things went with my mom recently. She tried these cheesey, sorta but not quite crackers, at a friend’s place and couldn’t stop talking about them. Her other friends were intrigued. Then they tried them. Now a few of mom’s friends have requested the recipe and so did I. Your (rotary dial) phone line was busy, so I thought I’d be all new age and post the recipe here so that you can check them out. Then you can tell your friends, and so on. Get the idea?
The source of this cheesey kinda cracker-like recipe is mom’s friend Raymond, who goes to her church. Apparently Raymond has been making these cheesey bites for about 40 years and it’s one of his most requested recipes. Raymond is someone who really knows his way around the kitchen and has catered countless dinner parties over the years. While I’ve never met Raymond, my mom raves about his cooking abilities, so he’s got my vote of confidence.
I hope that Raymond doesn’t mind, but I’ve adapted his recipe–mostly because his secret ingredient, MacLaren’s Imperial Cold Pack Cheddar, is only available in Canada. I’ve also renamed them “crackies” because I’d describe them as a cross between a cracker and a cookie. And, I’ve spiced them up with rosemary and a sprinkle of fleur de sel, even though I usually make half the batch plain to keep the ponytails happy. My oldest daughter likes to take them for her school snack.
Yield: approx 50 crackers
1/2 cup vegetable oil + 1 tbsp olive oil
1 cup flour
2 cups tightly packed grated old cheddar (orange)
1 tbsp Worchestershire sauce
t tsp dry mustard
2 cups rice crispies, crushed
2 tsp finely chopped fresh rosemary + a few unchopped rosemary sprigs
fleur de sel for sprinkling
Pulse all ingredients in food processor until mixture is smooth and well mixed; roll into balls the size of a quarter and flatten with a fork dipped in water. Bake at 350 degrees for 8 to 10 minutes.
Place one small sprig of rosemary and a pinch of fleur de sel (or sea salt) on top of each “crackie” after it has been flattened with a fork.
The crackies freeze beautifully. Reheat at 350 degrees for 8 minutes.
Raymond’s Original Version:
Follow the instructions noted above, except replace the 2 tightly packed cups of grated old cheddar with one container of MacLaren’s Imperial Cold Pack Cheddar and do not add one extra tablespoon of vegetable oil (total amount of vegetable oil will be 1/2 cup) or the chopped fresh rosemary and fleur de sel.
- For crispy crackies, be sure to press them down well with a fork dipped in water until they are quite thin.
- To retain the crispness, they are best stored in a tin container, rather than plastic. Mom likes to freeze any uneaten crackies and crisp them up again in the oven before serving.
- If you live in Canada, I recommend trying this recipe using the Imperial cheese. Just eliminate the extra tablespoon of vegetable oil. The rosemary and fleur de sel are optional.