One thing we can’t deny is that cheese and crackers are a winning combo. From fancy Brie to grade school Ritz bits, we love ‘em all. The one thing we don’t like is all the preservatives and partially hydrogenated stuff that’s in those delicious Ritz Bits sandwiches. But we can’t deny that during those school days and summer trips, they’re so much easier than packing a wheel of Camembert and water crackers. The obvious solution to our problem? Make our own cheese and cracker sandwiches! This fall, create your own handy snacks for healthy eating on the go with these cheese and cracker snack bites.
- 1 1/2 cups all purpose flour
- 1/2 cup wheat flour
- 3 tsp baking powder
- 1 tsp sugar
- 2 tsp salt + 1/2 tsp for topping
- 6 tbsp cold, unsalted butter (cut into large cubes)
- 3 tbsp vegetable oil
- 2/3 cup water
- 1 egg white
- 8 oz cheddar cheese, cut into large cubes
- 6 oz evaporated milk
- 1 tbsp flour
- 2 tbsp unsalted butter
First, start by preheating the oven to 400 degrees F.
Combine the flour, baking powder, sugar, and 2 tsp salt in a food processor. Lightly pulse until blended. Add butter and vegetable oil and pulse until just blended. Finally, slowly add water, a little at a time, until it forms a dough. Roll out the dough until it’s thin and use a biscuit cutter to cut out little crackers. Lightly brush the tops with the egg white, sprinkle with salt, and bake for about 12 minutes, until the tops are lightly brown.
Next, the cheese!
Combine the cheese and milk in small saucepan over medium to high heat, whisking constantly until combined. Add flour and whisk frequently for about two more minutes. Remove from heat, add butter, and stir until melted.
When cooled, spread cheese between crackers and enjoy!
These don’t need to be refrigerated, and can last up to 3 days stored in an airtight container.
What other snacks do you like to munch on during road trips? Tell us in the comments below.