Sometimes soup is just so... soup. Are you ready to add some oystery excitement to you next bowl of chicken noodle? Try these Cheddar Cheese Oyster Crackers. You'll thank me. Or at least like the video.
Cheddar Cheese Oyster Crackers
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
2 teaspoons smoked paprika
2 tablespoons unsalted butter, cut into small cubes
1/3 cup cold water
1/4 cup shredded cheddar cheese
In a small bowl, combine all the ingredients. Stir with a wooden spoon until they all start to form a shaggy ball. Dump out on a cutting board, and knead a few times until you have a cohesive ball. Place back in the bowl and cover for about 20 minutes.
Preheat oven to 375, and line a baking sheet with parchment paper.
Dust the cutting board with flour, then with a rolling pin, roll out the dough as thin as you can, ideally about an 1/8th of an inch thick. To make the tiny round crackers, I use a metal tip from a cake icing decorating kit. It’s the prefect size to punch the little round holes. If you don’t have this, you can just use a sharp knife and cut out quarter inch squares. Either way, this is the fun part. Use your tool and pop out as many little crackers as you can, and place then on the baking sheet.
You can reroll the scraps, and keep making more until the dough is used up.
When you have filled your baking sheet, bake for about 15 minutes. They’ll be done when they start to lightly brown. Let cool for about another 15 minutes.
Now go make some soup for these guys to swim in!
