Cheezy Quackers
These may look innocent, but they’re dangerously addictive. You have been warned.
You can sub the same quantity of whole-wheat pastry flour for all-purpose, as it works wonderfully and doesn’t alter the flavor in any way.
If you want your crackers to be bona fide crispy crackers, roll them out more thinly than described in the recipe.
If you want them to be closer to goldfish crackers, roll them out a bit less. I prefer them that way, personally.
If you make a big batch and find yourself snacking on them too often, let the freezer be your hero: they keep beautifully in there.
I’m not a fan of “too salty” foods, and I find these to have just the right amount of stuff in them. It’s all a matter of personal taste though, so keep that in mind and adjust the pepper, salt, and any other spice you might want to add following your own preferences.
Now let’s get cracking!
Cheezy Quackers
1 cup (125 g) all-purpose flour
1/3 cup (40 g) nutritional yeast
1/2 teaspoon black pepper
1 teaspoon fine sea salt
1/4 cup (56 g) nondairy butter
1/4 cup (60 ml) water or any nondairy milk
Combine flour, yeast, pepper, and salt. Cut butter on top and combine with a mixer, a fork, or your fingers, until it gets the appearance of a coarse meal. Add water or milk, 1 tablespoon (15 ml) at a time, and combine until dough forms.
You can either wrap the dough in plastic and place it in the fridge until ready to use, or roll it out immediately.
Preheat oven to 350°F (180°C, or gas mark 4). Line two cookie sheets with parchment paper or silicone baking mats, such as Silpat.
Roll out your dough between two pieces of parchment or Silpats, a little under 1/4 inch (6 mm). Cut out shapes using the smallest cookie cutters, about 1 to 2 inches (2.5 to 5 cm). Repeat until you run out of dough, rolling it out again between batches.
Place crackers on prepared sheets. Bake for 15 to 18 minutes, depending on thickness, until crackers are light golden brown on the bottom.
Place on a rack to cool down. These crackers freeze well, if you manage to keep them around long enough for that.
Yield: about 60 small crackers, depending on the size of the cookie cutter
Variations:
Add dried spices and herbs.
Use different flours, such as a mixture of spelt, chickpea, brown rice, or whole-wheat.For a spelt version, with the same instructions:
1 1/4 cups plus 2 tablespoons (165 g) light spelt flour
1/3 cup (40 g) nutritional yeast
1/2 teaspoon black pepper
1 teaspoon fine sea salt
1/4 cup (60 ml) peanut or other oil
4 to 6 tablespoons (60 to 90 ml) water
creamy tomato soup « have cake, will travel! said,
August 12, 2007 at 5:25 am
[...] you know your soup is a success when your husband cleans up his bowl with a piece of bread to not leave any bits of it left in there. and when your dad who usually isn’t fond of tomato-based anything rants and raves about it. ahm just sayin’. for an awesome meal, serve with cheezy quackers! [...]
recipe index « have cake, will travel! said,
August 12, 2007 at 5:26 am
[...] cheezy quackers spekuloos wannabes but aren’ts rum spice cookies sweet, sweet rice cookie sandwiches Currant [...]
johanna3 said,
August 12, 2007 at 12:58 pm
Great !! im so happy you post it, i Think my daughther will love them. im running to the kitchen to try them
Reply
Jamie said,
August 12, 2007 at 2:36 pm
Hey, I just wanted to say that this recipe is delicious. You may want to add a little salt, though.
Reply
Celine said,
August 12, 2007 at 3:13 pm
dayum! I uploaded the recipe where I hadn’t corrected the salt part. editing it now.
Reply
VeggieGirl said,
August 12, 2007 at 11:21 pm
*animal crackers in my soup….* :0)
Reply
Cassie said,
August 12, 2007 at 11:35 pm
Celine, these are the cutest little food things I’ve ever seen! :D Thanks so much for sharing your recipe. It’s getting a bookmark!
Reply
Top Posts « WordPress.com said,
August 13, 2007 at 12:03 am
[...] cheezy quackers [image] makes approximately 50 small crackers [they multiply like crazy! just kidding…] 1 cup all purpose flour […] [...]
bazu said,
August 13, 2007 at 2:47 am
these crackers = <3
Reply
Vegan_Noodle said,
August 13, 2007 at 1:29 pm
Thank you soooo much for posting these! In a weird, drugged incident (he has a slipped disk so he’s on meds), my fiance begged me for goldfish!! I will have to make these as a surprise for him!
Reply
Veg Bitch » Dinner with friends said,
August 16, 2007 at 9:29 pm
[...] is a genius. You really are. You’re my hero and I love you. I made the tomato soup and the cheesy crackers today and wow they were awesome. My mother was given some of all the food as a ‘dinner’ [...]
allie said,
August 20, 2007 at 8:49 pm
WOW. these look amazing! i think i will make some tonight. i love crackers. love love love them.
Reply
DGMGV said,
August 30, 2007 at 2:29 am
omg, omg, omg, OMG! these really are all one hopes they’ll be. and so easy too!
was wondering….have you ever tried making them with whole wheat flour? your thoughts on that? I’m hoping to use less white flour, however unbleached it may be…but only if i can be sure not to sacrifice any of the perfection of this recipe. hehe.
thanks, celine! you are a culinary goddess!
Reply
Celine said,
August 30, 2007 at 9:49 am
for some reason, your comment got lost in spam, DGMGV! :(
you know, I’d give them a try with whole wheat pastry. simple whole wheat might make them a touch too crumbly. let me know if that works out!
and you’re quite welcome, YOU’re the culinary goddess.
Reply
whole wheat cheezy crackers « have cake, will travel! said,
September 8, 2007 at 8:32 am
[...] quackers this time, I chose a bigger cookie cutter because I didn’t feel like spending three hours [...]
Fake-on & Broccoli Quiche: the recipe « have cake, will travel! said,
September 23, 2007 at 5:29 pm
[...] the crust. yep, you read that right. I used the cheezy quackers recipe to make the crust, and it kicks butt. [...]
cheezy quackers, again. « have cake, will travel! said,
October 16, 2007 at 2:17 pm
[...] mentioned it on LiveJournal, but I’m obsessed with making these again. I blame my friend Kristi for it. I’ve tried other shapes, but the ducks have dibs from [...]
cheezy crackers « rocket ship go! said,
December 14, 2007 at 5:23 pm
[...] studying, instead of putting off studying by baking. But before I went back to school, I made these cheezy crackers from Celine’s blog, and I love them! I might try cutting them a bit thinner next time to make [...]
spelt & oil cheezy quackers « have cake, will travel! said,
December 18, 2007 at 8:31 am
[...] them, again. I updated the post with the new version if you’d like to give it a go. the husband couldn’t really tell a difference. Filed under: cheezy, quackers, spelt | [...]
lisa said,
December 18, 2007 at 11:33 am
Cheezy quakers look good..will try them for Christmas..Way to Go!!!!
Reply
Recipe Index « have cake, will travel! said,
December 21, 2007 at 11:19 am
[...] PB Rice Treats Rice Cookie Sandwiches Rum Spice Cookies Spekuloos Wannabes But Aren’ts Cheezy Quackers (savory) Chocolate Raspberry Streusel Dates Tartelettes No Bake PB Chocolate Pie with Yes Bake Chocolate [...]
top 10 foods of the year 2007 « have cake, will travel! said,
December 26, 2007 at 11:04 am
[...] 2. cheezy quackers [...]
I’m still eating « have cake, will travel! said,
January 11, 2008 at 8:30 am
[...] quackers, 3 T is enough instead of the original 1/4 cup of margarine called for. I updated the post [...]
reiskeks said,
January 22, 2008 at 9:54 pm
Just stumbled upon your post searching for lunchbox proof recipes :) Will have to try this one, but until now I found that yeast makes the food taste “nutty” or “earthy”, but not really cheese like *sigh* …maybe this one is different, if not so there is space for experimenting further so far…
BTW. The “all purpose flour” is known as “light whole wheat” or “Type 550″ around here (Europe), and sold mostly in health food stores. The usual flour sold everywhere (and therefore considered all purpose) is even more white and lacks any fiber at all… It is good for you to have a better flour as standard in the US :)
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I’m having an affair « have cake, will travel! said,
April 22, 2008 at 3:53 pm
[...] far? so good! I baked a tiny batch of cayenne pepper crackers (based on the blahblahblah…) and they came out just as tasty and well baked as when prepared in the, uhm, normal [...]
Becca said,
May 29, 2008 at 9:13 pm
I just made these and they are awesome. My dad [omni] loved them and we ate them all. Thank you for the recipe :D
Reply
Pass the Quackers!! Please. « vegan addict said,
June 5, 2008 at 5:44 am
[...] was a treat! Packaged so carefully in one of the biodegradable bags I sent Celine were Cheezy Quackers! Just what I needed! There was, however, a delay. A sticker on the packaging was warning me: DO NOT [...]
Sina said,
August 25, 2008 at 2:35 pm
I made these last week and I really snacked on them the whole day (without feeling too guilty as I used whole wheat flour). I might even say you made me like nooch …
Reply
Tofu for Two » Cracker Addiction said,
September 12, 2008 at 2:36 pm
[...] been seeing salty cracker recipes here and there and they have accumulatively fed my cracker cravings. This week I finally started to bake my own, [...]
Trying to Catch Up « TNTknits said,
October 17, 2008 at 10:44 pm
[...] Soups and Stews for Every Time of Year by Nava Atlas. Delish! I followed it up today with some Cheezy Quackers. And this was my [...]
Bethany said,
November 29, 2008 at 5:22 pm
I made these crackers for the thanksgiving potluck I went to. very yummy and they received lots of compliments, which all go to you :). They went really well with the hummus I made. Though I think most people at them plain :)
I made them once before. This was the first time that we had eaten them at room temp (typically they are all gone before that happens).
Many many thanks for sharing your recipe.
Reply
Celine said,
November 29, 2008 at 8:08 pm
thanks, Bethany!
Reply
Veg Bitch » Blog Archive » Handmade for xmas! said,
January 19, 2009 at 12:17 am
[...] .. or you could make cheezy crackers and give away. Make a triple batch because it’s very likely you’ll eat a lot of them. Celine at Have Cake Will Travel made these! [...]
Alicia said,
March 2, 2009 at 4:47 pm
I’ve been wanting to make these crackers for probably a year now. Finally I got around to doing it and they are great. Thanks for the recipe!
Reply
Celine Reply:
March 2nd, 2009 at 9:49 pm
thanks for trying it, Alicia!
Reply
appifanie said,
March 17, 2009 at 3:52 am
thanks!! totally making these b/c well meaning kids keep giving my daughter goldfish (eww).
Reply
Celine Reply:
March 17th, 2009 at 4:03 am
meep! vade retro, goldfishies…
Reply
audrey said,
April 18, 2009 at 4:46 pm
hi, i’d like to try these but can you explain why the version with spelt flour calls for more flour then the version with AP flour? thanks!!
Reply
Celine Reply:
April 18th, 2009 at 5:39 pm
as a general rule, you need more spelt in baked goods as it’s less absorbent than other flours are.
Reply
audrey said,
April 18, 2009 at 4:47 pm
oh, and can i add extra flour instead of nutritional yeast? thx!
Reply
Celine Reply:
April 18th, 2009 at 5:36 pm
nutritional yeast is an important part of making these nifty, I wouldn’t recommend nixing it from the recipe.
Reply