Baked Cheddar Crackers

I made a vow to not eat processed junk food anymore in an effort to get fit for the summer and to be a little healthier. I can’t say I have entirely kept to my vow but it has inspired me to make homemade versions of my favorite packaged foods. A couple of nights ago I got an unstoppable craving for Cheez-It’s and the craving never went away, so I looked up a recipe for baked cheddar crackers and gave my best at duplicating it. The outcome: Tasty little crackers, fresh out of the oven, with way less guilt, and definitely better than the box!!!

1 1/3 cup unbleached all-purpose flour

1 teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

6 tablespoon unsalted butter, diced

8 ounce package shredded cheddar

2 egg yolks

2 tablespoons water

Directions:

1. Line cookie sheets with parchment paper. Set aside.

2. In a food processor pulse together the flour, salt, garlic powder and onion powder. Add the butter and process until combined. Add the cheddar and pulse until finely chopped. Process in the egg yolk and water until the mixture forms a ball.

3. Remove the dough and knead in your hands for a few turns. Divide in half and roll one part between two pieces of wax paper to 3/8 inch thick. Peel off the wax paper and stamp dough with cookie stamps or cut with cookie cutters. Place the crackers on cookie sheets.

4. Freeze the crackers on the cookie sheets for 15 minutes. Meanwhile, preheat the oven to 325 degrees. Move the cookie sheets to the oven and bake for 20 minutes. Cool crackers on cooling racks. Store in an airtight container.

Yields 54 3/8 ounce cookies. Prep time 30 minutes. Baking time 20 minutes.