Cheezy Quackers
Posted by Celine on August 12, 2007
my husband and I can’t get enough of these! you’ve been warned that it’s hard to say no to them.
first things first:
feel free to use the same quantity of whole wheat pastry flour instead of AP flour, it works wonderfully and doesn’t alter the flavor in any way.
spelt works very well too, but you’ll want to either up the amount of it by a little [1 1/4 cups in all for 1 cup of AP or WWP], or play around with the water amount. the dough is very forgiving, so don’t fret about it. instructions for this can be found further down in this post.
if you want your crackers to be bona fide crispy crackers, roll them out thinly.
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 savior: 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! ha.
this recipe makes about 30 bigger crackers, 60 small ones. it really depends on thickness and cookie-cutter size though, of course.
1 cup all purpose flour [I scoop with a second measure and drop the flour in the measuring cup, scraping top to level]
1/3 cup nutritional yeast
1/2 t black pepper
1 t sea salt
generous 1/4 cup vegan margarine [you can sub 3 T of vegan shortening instead if that's all you have. oil works very well too: go for 2-3 T of the stuff depending on if you want your crackers to be a bit lower in fat or not.]
water: prepare 1/4 cup pure water, but you won’t need all of it if using margarine, might need more with the oil
in a large bowl, place all ingredients, except for water. using your kitchenaid mixer or your handheld mixer, mix all ingredients until the results is like a coarse flour. add water little by little until the dough forms a ball.
you might have to place your dough in plastic wrap and chill it for a bit if it’s not wanting to be rolled down just yet. I never have to, so I don’t know if it’ll be the same for you.
preheat oven to 350F. line a couple of baking sheets with parchment paper or good ol’ Silpats.
roll your dough out on a clean surface, not too thinly: the quackers taste better when they are a bit chunkier, about 1/4 of an inch. cut out shapes using the smallest cookie cutters you have. re-roll out dough until there is none left.
place crackers on prepared baking sheets, bake for 15-17 minutes, depending on thickness, and until crackers are set and light golden on the bottom.
place on a rack to cool down. enjoy!
if you manage to keep them around for that long, they keep well in freezer/sandwich bags. but good luck trying not to eat them all in one shot.
suggestions:
feel free to add any spice/herb you’d like into the mix! I like mine “plain”, really. black pepper and sea salt = way to go.
play around with various flours. like I said, these are really forgiving and I have yet to come across a different version of them I didn’t like.
new! make them with spelt and oil.
I baked half a batch in order to see if it’d work out well. it did!
you can play around with the amounts of water and oil depending on if you want them to be lower fat or not.
makes about 30 small crackers, but it depends on size and thickness of course. my batch only covered one baking sheet/Silpat.
1/2 cup + 3 T light spelt flour
1/6 cup nutritional yeast
1/2 t sea salt
1/4 t black pepper [or to taste]
2 T peanut oil [or other oil]
2-3 T cold purified water [add only until the dough forms]
preheat oven to 350F. line your baking sheet with a Silpat or parchment paper.
in a large bowl, place all ingredients, except for water. using your kitchen aid mixer or your hand held mixer, mix all ingredients until the results is like a coarse flour. add water little by little until the dough forms a ball.
you might have to place your dough in plastic wrap and chill it for a bit if it’s not wanting to be rolled down just yet. I never have to, so I don’t know if it’ll be the same for you.
roll your dough out on a clean surface, not too thinly: the quackers taste better when they are a bit chunkier, about 1/3 of an inch. cut out shapes using the smallest cookie cutters you have. re-roll out dough until there is none left.
place crackers on prepared baking sheets, bake for 17-19 minutes, depending on thickness, and until crackers are set and golden.
place on a rack to cool down. enjoy!
if you manage to keep them around for that long, they keep well in freezer/sandwich bags. but good luck trying not to eat them all in one shot.
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! [...]
August 12, 2007 at 5:26 am
[...] cheezy quackers spekuloos wannabes but aren’ts rum spice cookies sweet, sweet rice cookie sandwiches Currant [...]
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
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.
August 12, 2007 at 3:13 pm
dayum! I uploaded the recipe where I hadn’t corrected the salt part. editing it now.
August 12, 2007 at 11:21 pm
*animal crackers in my soup….* :0)
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!
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 […] [...]
August 13, 2007 at 2:47 am
these crackers = <3
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!
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’ [...]
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.
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!
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.
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 [...]
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. [...]
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 [...]
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 [...]
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 | [...]
December 18, 2007 at 11:33 am
Cheezy quakers look good..will try them for Christmas..Way to Go!!!!
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 [...]
December 26, 2007 at 11:04 am
[...] 2. cheezy quackers [...]
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 [...]
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 :)
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 [...]
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
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 [...]