These crunchy snacking crackers are made with cheddar and Parmesan—a brilliant reward for a job well done!
3/4 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp ground turmeric
1/4 tsp salt
1/4 cup cold butter, cubed
1 cup grated orange cheddar
1/4 cup grated Parmesan
2 tbsp water
Position racks in top and bottom thirds of oven. Preheat oven to 350F. Line 2 large baking sheets with parchment paper.
Whirl flour with baking powder, turmeric and salt in a food processor until combined. Gradually add butter through feed tube. Add cheddar and Parmesan just until mixture resembles coarse crumbs. With motor running, add water. Pulse just until mixture comes together.
Form dough into 2 balls, and then flatten into discs. Wrap each disc in plastic wrap and refrigerate for at least 15 min.
Roll out 1 disc on a floured surface to 1/8 in. thick. (Rotate dough every few rolls to keep it from sticking to the counter.)
Using 1- to 11/2-in. star-shaped cookie cutter, cut shapes from dough. Transfer stars to 1 prepared baking sheet.
Repeat with remaining dough. Transfer stars to other baking sheet. Re-roll and flatten excess dough into a disc, wrap in plastic and refrigerate.
Bake in top and bottom thirds of preheated oven until puffy and golden, switching and rotating sheets halfway through, 10 to 13 min. Let cool on rack. Repeat with remaining dough.
Protein 12g, Carbohydrates 18g, Fat 23g, Fibre 1g, Sodium 515mg.
Pack in a resealable bag for the lunch box or store in an airtight container at room temperature up to 5 days.
Originally published in the Today’s Parent September 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Roberto Caruso.