Buttery Gouda Crackers
Is it easier to just buy crackers? Sure. But if you have some sourdough discard piling up in your fridge, give these a go! You can even skip some steps (noted below) if you’re looking to save on time. The real star is Cabot Creamery Gouda and Cabot Creamery butter. And a bonus - these are super kid approved! My little one gobbled them up.
Dough Ingredients:
1 & 1/2 cups flour (235g) (AP or Bread Flour)
4oz Cabot Creamery Gouda Dairy Bar (shredded)
1/2 stick of Cabot Creamery Unsalted Butter (shredded)
1/2 tsp salt (approx. 4g)
1 cup sourdough discard (245g)
3/4 cup half and half or heavy cream
Optional Egg Wash:
1 egg + 1 egg white
1 tbsp water
Tools:
Baking sheets + parchment paper
Pizza cutter or pasta cutter (sharp knife also works)
Chopstick or skewer (optional)
Pastry brush (optional)
Process:
Line two baking sheets with parchment paper and pre-heat the oven to 375F.
Shred the cheese and the butter (I used the fine shred side of a box grater, which makes it easier to incorporate but thicker would probably be fine, too!).
Combine… if the dough is too dry, add a little more water or cream. If it’s too wet, add a bit more flour. You’re looking for a smooth, but not sticky, consistency.
If you have time, let the dough rest and develop some gluten (30 min or so). But you can also skip right to rolling out the dough!
Sprinkle some flour on a work surface and roll the dough out. It may be helpful to do this in two batches so that each piece of rolled dough fits well on a baking sheet (see photos below).
I recommend rolling the dough pretty thin - about 1/8 inch thick. Add flour to prevent sticking as needed. Once you’re satisfied with your rolled dough, transfer it to the baking sheet(s).
Recipe continues below.
7. Brush the cracker sheet dough with the egg wash using a pastry brush (this is optional - but makes them look extra fun and professional).
8. Use a pizza or pasta slicer (or sharp knife) to cut the crackers into squares or rectangles (no need to be perfect here, you can break the crackers apart after they’ve baked). For a fancy look, add 1 hole to the center of each; totally optional, and kind of tedious, so skip if you’re short on time ;)
9. Bake for about 25 minutes, rotating halfway through. Keep an eye of them to make sure they’re not burning - this will largely depend on how thin you rolled your dough. After 25 minutes, I just kept an eye on mine and pulled them out when they looked to be a nice golden brown.
10. Let them cool on the baking sheets and then break them apart and enjoy!
These cheesy crackers will keep in an air tight container at room temperature for about 5 days. Thank you to Cabot Creamery for sponsoring this post.
If you make this, I’d love to see! Tag @nokneadtoworry on Instagram.
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