Skip to main content

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?