- 1 cup sifted all-purpose flour (plus 1/2 cup divided & reserved
for kneading and rolling
- 1 teaspoon baking soda
- 1/4 teaspoon
- 1/2 cup Kraft Macaroni & Cheese Cheese Topping powder
- (or 2 packages dry cheese powder from 2 boxes Kraft macaroni & cheese)
- 3 tablespoons shortening
- 1/3 cup buttermilk
- 1/2 teaspoon salt (for
- Sift together 1 cup flour, baking soda, baking powder and cheese powder
in a large bowl.
- Cut in the shortening with a fork and knife
with a crosswise motion until dough is broken down into rice-size
pieces. Mixture will still be very dry.
- Stir in buttermilk with
a fork until dough becomes very moist and sticky.
- Sprinkle a
couple tablespoons of the reserved flour over the dough and work it in
until it can be handled without sticking, then turn it out onto a
floured board, being sure to keep 1/4 cup of the reserve flour for
- Knead the dough well for 60 to 90 seconds, and the flour
is incorporated. Wrap the dough in plastic wrap and chill for at least
- Preheat oven to 325 degrees. Spray a light coating of
cooking spray on a baking sheet.
- Remove the dough from the
refrigerator and use the remaining reserve flour to dust a rolling
surface. Roll about one-third of the dough to just under 1/16th of inch
thick. Trim the edges square (a pizza cutter or wheel works great for
this), then transfer the dough to a lightly greased baking sheet.
- Use the rolling pin to transfer the dough. Simply pick up one end of
the dough onto a rolling pin, and roll the dough around the rolling pin.
Reverse the process onto the baking sheet to transfer the dough.
- Use a pizza cutter to cut across and down the dough, creating 1-inch
square pieces. Use the blunt end of a skewer or broken toothpick to poke
a hole in the center of each piece.
- Sprinkle a very light
coating of salt over the top of the crackers (crackers will already be
quite salty) and bake for 8-10 minutes, mix the crackers around (so
those on the edge don’t burn) and bake for another 3-5 minutes, or until
some are just barely turning a light brown. Repeat the rolling and
baking process with the remaining dough.
approximately 300 Cheese Nip crackers.
This recipe is courtesy
of Helen, and is a close clone recipe.
Close Clone Recipes