Dill cheddar crackers


A brown bag of local whole wheat flour has been calling my name from the pantry since I bought it a couple weeks ago. Local flour! I know! So exciting. I bought it at a farmers market from the good people at Foxglove Farm, which is nestled in the rolling hills of idyllic Salt Spring Island. I dithered on what to make with it first. I didn't want to use this gorgeous flour in just anything! I finally settled on making some rustic, buttery crackers. The combination of cheddar and dill, a favourite of mine, make these crackers perfect for topping or for snacking on completely naked (the crackers that is, not me).


Here's how I made them:

2/3 cup whole wheat flour
1/4 tsp baking powder
2 tsp dried dill (the fresh dill in my garden is still pretty scrawny to harvest)
1/2 tsp salt
1/4 tsp pepper
1/4 cup butter, softened
2 cups old cheddar, grated

While the oven preheated to 425 degrees (F), I combined the flour, baking powder, dill, salt, and pepper in a medium mixing bowl and set it aside. In a large mixing bowl, I creamed the butter and the cheddar using a fork. The dry ingredients were then added to the large mixing bowl, and I used a hand pastry blender to mix it all into a crumbled consistency. Using my hands, I formed the dough into a ball.


I rolled the dough on some flour-dusted parchment paper to a 1/8 inch thickness, dusting my rolling pin with flour as needed. I debated at this point if I would cut rounds, but instead I decided to cut rectangles and dot them with a fork. I saved the trimmed dough edges, made a new ball, and rolled it out again, ending up with about two dozen crackers. There ended up being a few different sizes of rectangles, but it's not perfect - it's food!

They baked in the oven on a parchment lined baking sheet, one inch apart, for 8 minutes. I did it in two batches. Then the crackers cooled on the baking sheet for a few minutes before I transferred them to a wire rack to cool completely.


And the flour? Rustic, wholesome, and gorgeous. I'm excited to make something else with it soon.

What's your favourite way to use whole wheat flour? Have you been to Salt Spring Island and Foxglove Farm? What's your favourite farm-fresh ingredient?

13 comments:

  1. aak! those look SOOO yummy! I've never tried to make crackers before... now i want to. i really really want to.

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  2. These look fantastic!!! ...and not hard to make really,,,love it!

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  3. I picked up a precious bag from Gold Forest Grains flour, North of Edmonton. I made oatmeal cookies with it. Divine!
    These crackers look great.

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  4. Foxglove Farms was at the Saturday Market and I was as impressed as you were to find they were selling their own whole wheat flour! I should have picked up a bag.

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  5. I am so making these as soon as I can eat wheat again :( They look delish!!!

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  6. Look yummy...wish we lived closer then I would come over and eat'em with you! >3

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  7. They look lovely... I think I'll try and adapt your recipe to be Gluten Free. Dill in a cracker Genius!

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  8. They look really good! My first cracker attempt was a total bust, but I'll have to put on my big girl apron and give it another try sometime. I love dill and have just started growing some on my deck :)

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  9. these were super yummy!! i put on some cream cheese, and then some homemade salsa. super yum! thanks so much for sharing!! but i now really want some foxglove flour.. i know where i have to be this weekend...

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  10. Made these tonight. Once again, you knocked it outta the park!!

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  11. I just stumbled across your blog the other day and I made these as well as the banana chocolate muffins. I have tried other cracker recipes with no sucess, these came out perfect and were delicious! What a great blog you have, I will definetely be trying more of your yummy recipes!

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  12. Foxglove Farming had been in the Sunday Marketplace as well as We had been because amazed while you had been to locate these were promoting their very own wheat grains flour! I ought to possess acquired the tote.
    Respond.

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