Let’s tackle another recipe – and this one is one of my absolute favorites. Amazing snack for pretty much very possible time you can think of, and a sure-fire way to impress just about anyone. First experienced the joy of these cheese stick cracker things in England, and since then, I’ve found an amazing way to replicate them. And I do pretty darn good at it, I think.
So, without further ado, let’s get down to it, shall we? Because today, we’re going to make the world’s best snack.
Cheese Stick Cracker Things
- 1 cup flour
- 1/4 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp red pepper flakes
- 1 cup cheese
- 1/4 cup butter
- 1 egg
- Parmesan (optional)
- Garlic (optional)
- Basil (optional)
- Mix together your flour, garlic powder, salt, and red pepper. Cut in butter and shredded cheese.
- Slowly wet mix one tbsp at a time, until the dough is moist. I know, that’s a terrible word. The goal is to make a dough that you can kneed, but isn’t even remotely sticky. If your dough starts getting sticky, add more flour.
- Roll out your dough on a floured surface. You want to spread it out as evenly as you can – between a centimeter and half a centimeter thick.
- Brush the top of your dough with egg. I like to cover the top in Parmesan, and add a bit of garlic and basil. However, topping it with normal cheese is good too, and you can experiment around with different topic options according to what you like. Or nothing at all.
- Cut the dough into strips – relatively thin. I usually make them no more than four inches long, and maybe an inch wide? This way I get more out of the recipe anyway.
- Once they’re cut into strips, twist them around. Makes them cuter, and keeps the toppings in. Sometimes they have a tendency to come untwisted when you put them on the pan to be baked, but if you do it tight enough, it’s usually alright.
- Bake them at 400 degrees for 10-12 minutes. That’s a lie – I usually end up leaving them in for a long longer. If you want them super crispy and cracker like, leave them in for a lot longer. If you like them a bit softer, however, which is quite a bit tastier, wait until the cheese on top is nice and crispy. While they’re cooking, I usually check under one of the little twists. If they’re baked under there, then they’re good to go.
Usually, to be honest, I end up doubling or tripling the recipe, simply because they go so fast once you make them, and one batch is rarely enough. So, let me know what you think!