Cheese and Carrot crackers
These easy homemade crackers are a great go-to snack for busy toddler days. Made with carrot for a hint of natural sweetness, they’re delicious on their own or perfect for dipping into your little one’s favourite spread.
Ideal for kids 18 months and up (and yes—even adults will want to sneak a few off the cheese board).
Ingredients 5
1⁄3 cup carrot, coarsely grated, squeezed to remove excess liquid
1 cup cheddar cheese, coarsely grated
1 cup plain flour
60 g unsalted butter, cold, chopped
1 tbsp iced water
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Method 5
Grate the and squeeze out any liquid. Place carrot, and in a food processor and pulse to combine.
Add , pulse for 2-3 seconds, until mixture is sandy in texture. With motor running, gradually add until dough comes together.
Using your hands, bring the dough together. Wrap in cling film, flatten slightly, and refrigerate for 30 minutes, until chilled.
Preheat oven to 170C fan forced. Roll dough out between two sheets of baking paper to 5mm thick. Cut into 2-3 cm shapes, re-rolling the dough as you go.
Place on two large lined baking trays. Bake for 12-14 minutes, or until golden at the edges. Set aside to cool.
Meals with Montie's tips
STORE: in airtight container for 4-6 days.
SWAP: carrots for firm pear.
FREEZE: dough uncooked for up to 1 month. Bake from frozen for 12-20 minutes.
MAKES: 30-40 small bite size crackers.
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Notes
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