Homemade Cheese Crackers
They do contain gluten (from flour) so for babies starting solids I recommend holding off on offering gluten-based products until around 10-12 months old as this is the time at which they have the enzymes to digest it. Home-made crackers like this can be a gentle way to introduce it as you don't have the other added ingredients to contend with as well - plus the cheese offers some protein and fat in these too!
They are just delicious straight out of the oven, you may find you need to make double to quantity!
1 Cup of flour (plus extra for rolling)
2 Cups of cheese, grated
3 Tablespoons of milk
Pinch of salt
1. Preheat the oven to 180˚ and line a tray with baking paper. Place all ingredients into a food processor.
2. Pulse a few times until the dough comes together. You may need to add 1-2 tablespoons more milk if it does not (do this 1 tablespoon at a time).
3. Divide the dough into two balls and pop in the fridge for 15 minutes.
4. Remove from the fridge and lightly flour the bench or board and roll out each ball with a rolling pin until about 1/2 cm thick (if you are making with children you may not get a perfect square sheet that's ok!).
5. Using a knife just cut into small squares (about 2-3cm each side) and place onto the baking sheet. Do this again with the second ball of dough.
6. Bake the crackers for approximately 15 minutes just until they go golden (and they will puff a bit too). Allow to cool and just dig in. You can also store in an air-tight container for 3-4 days...if they last that long!
Jump on over to my you-tube channel to see the video of me making these with my monkeys!
xxx Dr Julie Bhosale