Cheesy, Crunchy Mini Crackers #SundayFunday

Today the Sunday Funday writers are in baking mode! There was no stated preference between savory or sweet baked goods, so I opted to go savory.

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired.

The Line-Up

• Cheesy, Crunchy Mini Crackers from Culinary Cam (you're here)

• Mock Lava Cake from Sneha’s Recipe

• Mushroom & Spinach Crustless Quiche from Mayuri's Jikoni

• Old-Fashioned Baked Macaroni and Cheese from A Day in the Life on the Farm

• Orange Muffins with Cranberry Rosemary Compote from Amy’s Cooking Adventures

Cheesy, Crunchy Mini Crackers

These are super fast as you combine everything in the food processor, roll them out, and bake for just a few minutes. They are cheesy, crunchy, and delicious. You can use these as you would oyster crackers and float them in a soup; but we just snacked on them by the handful.

Ingredients

• 1 1/2 cup gluten-free flour (or all-purpose flour if you don't have any restrictions)

• 1/4 teaspoon cayenne pepper

• 1/4 teaspoon smoked paprika

• 2 cups shredded cheese (I used a combination of parmesan, asiago, and aged mozzarella)

• 1/2 cup butter, cubed

• 1 to 2 Tablespoon vodka (or you can use water)

• Also needed: parchment paper, rolling pin, mini cutters (or you can just cut into small squares)

Procedure

Place flour, spices, cheese, and butter in the bowl of a food processor. Cover and pulse until evenly blended. Add vodka or water until a stiff dough forms. Turn the dough into a bowl and press it into a ball. Wrap tightly in plastic wrap and chill for at least 30 minutes.

While the dough chills, preheat the oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper or a silicone baking mat.

Roll dough to about 1/8" thickness on a lightly floured surface or between two sheets of lightly floured parchment paper.

Cut into desired shapes with a small cookie cutter or cut basic squares approximately 1" in size. Gently transfer shapes to prepared baking sheet using a thin spatula. For larger crackers, use the tip of a chopstick or skewer to make a small hole in center of each cracker. For these tiny ones, I didn't do that.

Bake for 12 to 14 minutes or until the bottoms just begin to brown. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

I floated these in some homemade soup the other day. Delicious!

That's wrap for my Sunday Funday baking offering. The group will be back next week when I host the event to share cookie recipes. 'tis the season for cookie platters, after all. Stay tuned!