I’m Celine Steen, a vegan bicycle fiend who currently lives in California with a tall stranger and two senior cats. You can find more about Celine and her cats and the tall stranger by visiting her at Have Cake Will Travel.
Cheezy Quackers
- Yield: 60 small quackers 1x
Description
These may look innocent, but they’re dangerously addictive. You have been warned. Celine Steen shares a recipe with us.
Ingredients
Scale
- 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
Instructions
- 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 choose to wrap the dough in plastic and place it in the fridge for later 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.
Notes
Variations:
Add cayenne pepper, chili pepper flakes, or dried herbs of choice, to taste.
Choose different flours, such as a combination of spelt, chickpea, brown rice, or whole wheat, to get different textures and flavors.
- Category: Crackers
