Description
These homemade dairy-free ‘cheesy’ crackers offer a satisfying crunch and savory flavor, reminiscent of your childhood favorites. Perfect for allergy-friendly snacking or a fun baking project with the family.
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 tablespoons cold dairy-free butter, cut into small cubes
- 3–4 tablespoons ice cold water
Instructions
- 1. In a large bowl, whisk together the flour, nutritional yeast, garlic powder, onion powder, salt, and black pepper. Make sure there are no lumps.
- 2. Add the cold dairy-free butter cubes to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
- 3. Gradually add the ice cold water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. The dough should be slightly firm but pliable.
- 4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps the butter firm up and prevents the crackers from spreading too much.
- 5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
- 6. Use a small fish-shaped cookie cutter (or any small shape) to cut out the crackers. Carefully transfer them to the prepared baking sheet. Using a toothpick, poke a small hole in the center of each cracker.
- 7. Bake for 12-15 minutes, or until the crackers are golden brown and crisp. Keep a close eye on them, as they can go from perfectly golden to overcooked very quickly.
- 8. Remove from the oven and let cool completely on a wire rack. They will crisp up further as they cool. Store in an airtight container at room temperature for up to a week.
- Prep Time: 20 mins
- Cook Time: 15 mins