Here we are once again approaching the start of another school year. Packing kids lunches is a chore for many, and sometimes one can lose sight of nutritional value due to heavily marketed convenience foods. School-time snacks and lunches are not exactly the best avenue to practice "gourmet cuisine", but I do get asked on occasion for some healthy ideas.
This recipe for homemade crackers is a healthier option to store-bought processed ones and a perfect opportunity to replace amounts of white flour in their diets with whole wheat. Prepare these together with your children at home and the appeal of whole-wheat crackers will be much greater with the pride that comes along with making them. Throw some cheese slices in with their lunch, as part of their dairy products, along with some lean meat slices or tuna salad for their own homemade "snack-packs".
I am not a dietitian, and this suggestion is merely that. I feel that it is our job as parents to keep educated. Contacting a dietitian, for proper moderations for your children's balanced diets of all the food groups, is recommended.
Cheddar Sesame Crackers
2 cups whole wheat flour
2 cups grated old cheddar cheese
3 tablespoons sugar
1 teaspoon salt
1/4 tsp paprika
1/4 tsp ground cayenne (optional)
1/2 cup butter, frozen
1/2 cup water
Extra whole wheat flour for rolling
1/4 to 1/3 cup sesame seeds
Preheat your oven to 425 degrees Fahrenheit.
Mix the flour, cheddar, sugar, salt, paprika, cayenne together in a bowl. Using a standard cheese grater, grate the frozen butter into this dry mixture and toss to mix. Add the water and mix until just combined to form a dough. Cut the dough into four equal parts.
Flatten out one portion of dough in your hands and sprinkle a small amount of flour on the counter and on top of the portion of the dough. Start rolling out the dough while ensuring the underside stays well floured. When the top of the dough starts to stick to the rolling pin sprinkle it with a generous amount of sesame seeds and roll the seeds onto the dough until it is approximately 1/8th of an inch thick. Note: if you use too much flour on the top of the dough, the sesame seeds will not stick; the seeds will help to keep the dough from sticking to the rolling pin. Cut the rolled dough into desired shapes and place on an ungreased baking sheet. Bake for approximately 5 to 6 minutes or until they have just turned brown.
Because of the cheddar cheese and sesame seeds they must be watched closely to ensure they don't burn. Remove from the baking sheet to cool on a wire rack. Repeat with the other 3 portions of dough.
When completely cooled, store in an air-tight container at room temperature for up to 5 days. Makes approximately 4 to 5 dozen depending on how small you cut the shapes.
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Chef Dez is a Food Columnist, Culinary Instructor & Cookbook Author.
Visit him at www.chefdez.com
The next "Chef Dez on Cooking" column will appear approximately September 13/13.
