Crispy. . .
. . . cheesy. . .
. . . love filled. . .
. . . back to school snacks. . .
. . . perfect for making tiny tasty sandwiches for the kids. . .
. . . or scrumptious appetizers for mom and dad.
Double Cheese Crisps and Dippers
Recipe adapted from here:
Crackers:
- 1 cup all-purpose flour
- 4 tablespoons cold unsalted butter
- 8 oz. grated extra-sharp Cheddar cheese
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-ground pepper
- 1-2 tablespoons filtered water
Dips:
- 8 oz package cream cheese room temperature
- 2 tablespoon honey plus 1 teaspoon, divided
- 1 tablespoon peanut butter
- 1 tablespoon thyme
In a food processor, combine all of the ingredients for the crackers except the water. Pulse until well mixed. It should resemble coarse meal. Then, turn on the processor and slowly add the water until the dough comes together and forms a ball in the mixer.
Wrap in plastic wrap or parchment paper and chill for roughly half an hour, or up to 24 hours. Roll out the dough between two sheets of parchment paper until it is 1/8" thick.
Cut out your shapes and place the dough in the freezer for a moment before pealing them out.
Turn on the oven to 350.
Peal out the shapes (I used hearts) and place them on a parchment lined baking sheet. Prick the crackers with a fork and then put the sheet in the freezer to cool for a moment. When they are chilled, bake for 15-18 minutes or until golden brown around the edges. Sprinkle with kosher salt and allow to cool.
I made sticks with the left over scraps and baked them in the same fashion.
To make the dippers, divide the cream cheese into thirds and place each third in a small bowl. Add the thyme to one, one tablespoon of honey to another, and the peanut butter and 1 teaspoon of honey to the last. Stir each until well combined.
Dip the crackers in the different flavored cream cheese, or make tiny heart sandwiches.
Enjoy!
~ Sarah
*Last time in Recipes: Homemade Cereal Bars
