Bat-Shaped Cheese Crackers
Savory, cheesy crackers with paprika, shaped like bats for a festive twist on sweet cookies.
- Time
- 35 min
- Serving
- 130 kcal
- Ingredients
- ≈ $0.20
- Protein
- 4 g
Ingredients
- 1 Wheat flour 12 g
- 2 Hard cheesepack 200 g ≈ $2.70 10 g
- 3 Butterpack 180 g ≈ $1.58 7 g
- 4 Salt to taste
- 5 Paprika to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Grate a block of hard2 cheese finely.
Rub cold butter3 with flour, cheese, salt, and paprika until crumbly.
Add 1–2 teaspoons cold water and knead into a firm dough.
Roll the dough ⅛-inch thick and cut out bat shapes.
Arrange crackers on parchment and bake at 350°F (180°C) for 12–14 minutes until golden.
Cool on a wire rack until crisp.
Tips
- Why it works
- Rub the butter and cheese into crumbs so the dough doesn't stick to your hands or spread while baking. Cold ingredients keep the shapes intact.
- Substitutions
- Replace the paprika with 0.5 tsp turmeric for a soft yellow tint. You can use suluguni or gouda instead of the cheese, but grate it finely.
- Common mistakes
- If the crackers aren't crisp, the dough was too thick or baked at too low a temperature. Check the color: golden, not white.
- Storing and reheating
- Keep for 3 days in the fridge in an airtight container. Reheat for 10 seconds in the microwave or 5 minutes in the oven at 160 °C. Don't freeze.
- Serve with
- Serve with tea or wine at a festive table instead of sweet cookies. Give them to kids with yogurt or sour cream.
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