Recipe: Cheddar Wheat Crackers (food processor)

CHEDDAR WHEAT CRACKERS

2 ounces sharp Cheddar cheese, chilled
1 ounce Parmesan cheese, room temperature
3/4 cup rolled oats
1/2 cup (about 4 oz.) walnut pieces
1 cup all-purpose flour
2/3 cup whole wheat flour
2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons shortening
1 tablespoon butter or margarine, slightly softened
1/2 cup buttermilk
1 egg, beaten
1 tablespoon water
1 teaspoon coarse salt, divided use
2 tablespoons black sesame seeds*, divided use
2 tablespoons white sesame seeds*, divided use

Preheat oven to 350 degrees F. Grease a large baking sheet.

Position 4 mm shredding disc in work bowl. Add Cheddar and Parmesan cheeses. Process to shred. Remove and set aside.

Exchange shredding disc for multipurpose blade in work bowl. Add oats and nuts. Pulse 3 to 4 times, about 5 seconds each time, or until finely ground.

Add all-purpose and whole wheat flours, sugar, salt, and baking soda. Process until mixed, 5 to 10 seconds.

Add shortening and butter. Pulse 4 to 5 times, about 2 seconds each time, or until crumbly.

Add cheeses. Pulse 2 to 3 times, about 2 seconds each time, or until mixed.

With processor running, add buttermilk through the feed tube. Process until stiff dough forms, 20 to 25 seconds, scraping sides of bowl if necessary.

In small bowl, combine egg and water. Set aside.

Remove dough to lightly floured work surface. Form into a ball; divide into 2 portions. Cover 1 portion; roll 1 portion into a 10 x 10-inch square. Place in center of large lightly greased baking sheet. Roll evenly into a 12 x 12-inch square.

Brush with egg mixture. Sprinkle with 1/2 teaspoon coarse salt, 1 tablespoon black sesame seeds, and 1 tablespoon white sesame seeds. Roll lightly with rolling pin.

With pastry wheel, pizza cutter, or sharp knife, score to form 36 squares, or other desired shape. Do not separate. Repeat with remaining dough, egg mixture, salt, and sesame seeds.

Bake at 350 degrees F for about 25 minutes, or until deep golden brown. Outside crackers may start to brown first. Remove them to a cooling rack, and continue baking until center crackers are deep golden brown. Remove to cooling rack.

*Other cracker toppings might include garlic powder, onion powder, sliced almonds, poppy seeds, or sunflower seeds.

Yield: 6 dozen (about 6 crackers per serving)
Source: KitchenAid (Model KFP750) 12 cup food processor manual