These cheesy, puffy crackers taste similar to the Goldfish snacks.
They turned out quite tasty!
The recipe comes from Country Living
1 cup all-purpose flour
4 tablespoon cold unsalted butter, cut into tiny chunks
8 ounces grated extra-sharp Cheddar cheese
3/4 teaspoons salt
1/2 teaspoons fresh-ground pepper
4 tablespoons water
Preheat the oven to 350F!
Pulse the flour, butter, cheese, salt, and pepper together using a food processor until the mixture resembles coarse meal. If you don’t have a food processor – like myself – you can attempt to put everything into a blender to mix. I figured it had pulse buttons, so why not. What I learned is not to put things in this order:
The flour will spin around and the cheese will hang out at the top with the butter. I ended up having to mix things up with a knife, pulsing, mixing again, pulsing, etc. It turned out okay, but when doing it again, I would do the order of: cheese, butter, and flour. Probably would still need a little mixin’.
Once everything is mixed, add in the water, one tablespoon at a time. The dough will begin to stick and pull from the sides.
Remove from the blender – or food processor, whatever – form into a cheese ball and wrap in Saran wrap to chill for 20 minutes in the fridge.
The dough’ll be fine up to 24 hours. I’m not sure what happens after 24 hours, but the Country Living recipe says no longer, and whom I am to say otherwise? Those guys make a paycheck on this sort of thing. They don’t go into detail about what happens, but I have deep suspicions that it explodes into a giant buttery fireball.
After 20 minutes, sprinkle a little flour down and roll out the dough to rough 1/8″ thickness.
Bust out the cookie cutter hardware.
Cut out circles for the pacman, and then use the star or another pointy edged cutter to cut out the mouth.
Place the pacmans on a cookie sheet about one inch apart. They don’t puff out too much, so you can cram quite a few on a cookie sheet.
Bake until the crackers are golden brown, about fifteen minutes. They’ll keep for up to a week in an airtight container. Makes three dozen 2″ pacman, plus a few dozen dots.
Nom nom nom. (“Woka woka woka” is a more proper eating sound effect, as Ricky helpfully pointed out.)