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TEST KITCHEN: A Snack For The Summer

on June 18, 2014

 

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If you are looking for a perfect summer time snack to take on a day trip to the beach or the park, we have found an easy and delicious whole wheat cheese cracker that you and your kids will love! This week in the kitchen, we prepared a recipe called Whole Wheat Goldfish Crackers (modified from Natalie at Super Healthy Kids.) We made these crackers using heart, flower, square and triangle cutters in place of the goldfish, but you can do any small cutouts that would be bite size. One thing that we did change with the recipe is we used monetary jack cheese instead of cheddar cheese, but you can you any type of shredded cheese you prefer!  Our SuperTeam loved these snacks, as they were a light, airy cracker with a hit of flavor that we definitely want to make again!

 

Whole Wheat Goldfish Crackers

Adapted from Natalie at Super Healthy Kids

Yield- 75 small crackers

 

Ingredients 

 

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•1 cup whole wheat flour

•1/2 tsp sea salt

•4 Tbsp Cold unsalted butter, cut into pieces

•8 ounces grated monetary jack cheese

•3-4 Tbsp water

 

Directions

1.Add the flour and salt to a food processor and pulse. Then add butter and pulse until the mixture resembles coarse meal. Add grated cheese a little at a time and pulse.

 

2.Add water, one tablespoon at a time, until the dough forms into a ball.  Continue pulsing between tablespoons of water.  When the dough clumps in the food processor you will know it is ready, if you are unsure you can also feel the dough and if it shapes into a ball, it is ready.

 

3.Flatten between two pieces of wax paper, and chill for 15 minutes.  This will help the butter get cold and makes for a puffier cracker.

 

4.Roll the dough fairly thin.  About 1/8 of an inch is a good thickness.  More thin means more crisper. Be careful the dough may stick to the wax paper as you roll it out.

 

5.Cut out shapes and place on a baking sheet.

 

6.Bake at 350 °F for 12 minutes for very thin crackers and a little longer for thicker crackers, about 15 minutes.

 

7.Store in an airtight container for up to 1 week.

 

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Have a great weekend!

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