It’s that time back to school. One of the hardest things for me as a healthy eating mom and snack time at school. My son’s preschool often gives the kids goldfish as a “healthy snack.” While I appreciate it not being honey grahams or any other sugary snack, we don’t believe in grains in this household either. So I had to figure out one of my sons favorites, cheese its. This recipe it terrific, and even better when frozen, and pulled out as being used. It keeps the buttery goodness crisp and fresh and lasts much longer. I make a quadruple batch when I make it and freeze in two batch pulling out little snack baggies full as needed. You don’t need a lot because they are whole food they are filling.
What is your munchkins favorite snack? Share below.
Until next time, enjoy the good life,
Woman on the Journey
Ingredients
- 8 ounces extra sharp cheddar cheese (shredded)
- 1/4 cup unsalted butter
- 1/2 tsp salt
- 1 cup (all purpose flour see making below)
- 2 to 3 tbs ice water
- 1/2 egg (I tend to double or quadruple batch because it is time consuming so makes easy to use whole eggs)
Ingredients for All Purpose Flour
- 4 Cups Almond Flour
- 1/4 Cup Coconut Flour
- 1 Cup Golden Flax Seed
- 2 Tsp Baking Soda
- 1 Tsp Psyllium Seed
- (Wheat Belly Mix, I use this so much).
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Tools
- Parchment paper
- Cookie Sheets
- Rolling pin
- Large Bowl
- Wood Spoon
- Food Processor (to shred cheese)
- Measure cups and spoons
- Pizza cutter or fluted edge pastry cutter
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Preheat Oven 350 degrees. Shred cheese. In bowl mix together butter, salt and cheese. (takes some muscle you can use mixer with paddle if you have one on low speed). Add in flour and mix till pebbles. Slowly and in water and egg until balling of flour starts. Roll out parchment piece the size of cookie sheet then flatten half dough in disc on paper then place another piece on top and roll till get a rectangle a little smaller then cookie sheet for scoring later. You will have to cut excess off with pizza cutter or pastry knife. Then keep working dough to get the right shape. Make about 1/8 inch thick. Bake for 10 minutes.
Pull out and score into little squares with pizza cutter or pastry fluted cutter. Cook another 10 minutes pull out and add if desire little hole in middle with tooth pick. I skip this unless for a party. Then cook until at desired crispness. I cook till cracker is hard and snaps apart at scores by hand. This really depends on your oven, my sucky one takes forever, but I know I need a new one.