📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
Thank you! That was quick.:-) I am going to try these crackers but cut them larger. I wish that the saltine crackers in the grocery store had a cheddar flavor. Since they don't, I searched here at TH-cam. Again, thanks.
I love your emphasis on explaining the principles and techniques of baking. The viewer learns so much more that way over merely viewing a recipe. This way we become home bakers instead of someone simply following a recipe. Bravo!
I have made these cracker twice now. Once with cheddar cheese and the second batch with a mix of cheddar and Parmesan. All I can say is that these are delicious. I imagine we will make many more batches experimenting with different cheeses and seasonings. Thank you for sharing!
Made these today, but with white cheddar,, about 30g Parmesan, Hungarian hot paprika, a dash of turmeric, some Italian herb mix… SO DELICIOUS!!! Only thing I can’t get to work for me is the thing where you clap your hands and the mess disappears!! Lol…thanks for this recipe. It’s yummy.!!
Prepped the dough two days ago and baked these this morning. I used a finely shredded mild cheddar for the cheese crackers. I suppose they are similar to an “artisan” cheez-it’s crackers - nice crunchy bite with a cheesy flavor and a salty finish. Thank you for this fun recipe. Photos have been posted (#234)
@@ChainBaker I'm not usually a fan of cheese crackers - but this recipe changed my mind about them. I plan to make this one again soon - with an Irish Cheddar 🧀👍
Hey! I made this and some dip and it was really good. But I would be more careful with fan in the oven, coz it took way less time to bake with it than you said. Without fan it was spot on.
Just made this with mature English cheddar, emmentaler, 100% whole wheat flour and tapioca starch. Tastes amazing but it got soft pretty fast. Decreased the flour by 5g as from my knowledge wholemeal will absorb more water? Not very sure as I’m new here! Perhaps I need a video of how wholemeal and white flour affect baking 😅
Well.... I didn't wait until they are totally cooled down before I tried one. It was soft. So I waited 1 minute before I tried another one, it was soft still.... by the the 5th one, it started to get a little crunch.... I ate quite a few before I stopped. They. Are. So. Morerish! And yummy. 😋😋😋
@@ChainBaker I bet! I would eat the entire batch before day is done. Shared this to my Facebook ... I don't use it a lot but people need to find you ... I also created a public play list ... you have so many recipes I like .. thank you so much
Hi mate, love the channel. Especially like how you do the comparos. Helps me to understand more about the science of what is happenning. With that in mind, I made this recipe, albeit with cheddar, and it turned out brilliant although I do like em crisp so let em go for another 5 mins or so at about 150C to ensure they didnt burn. I live in a van so my oven is a tiny cuisinart steam oven. I was wondering if you could enlighten me as to what the purpose of the refridgeration is for this recipe and also what the corn/rice flour does, given its such a small percent. Thanks again and keep smiling.
Chilling the dough makes it a bit easier to roll out/cut. But you can certainly rest it at room temperature. The corn flour is meant to make them just a bit lighter. But you can definitely make them with just regular flour and they will still be good ✌😎
@@ChainBaker Legend. Thanks so much for that. Yeah I actually found that after popping in the fridge overnight caused it to brick just as you said it would but then had to give it 15 mins or so to warm up as it was so hard it just would not roll. Hence wondering if by doing so I had negated the cooling affect. Next batch I will give a run without the cooling and see how we go. In the meantime I will do some reading to learn more about the affects of adding small ammounts of corn flour. I also wanted to give a special thanks to you. The fact you take the time to actually answer everyone means a lot to me as Im sure it does also to everyone else. Your a good person. Thanks again and keep smiling OK.
Hey! Could you make a video covering how does adding fat affect the dough, hydration levels, etc? I've heard it makes it softer. I want to make some kind of burger buns but I want to keep the fat minimal. How would i do that whilst keeping them soft without the hard crust? Thanks in advance!
Hi! I’m American and I was wondering if you could convert these measurements into American cups/tablespoons etc. ? If you did I would for sure make these!!
I have already converted it to ounces for all my friends across the pond 😄 the thing with measuring by volume is that it is super unreliable and inconsistent. And while that may work for some cooking it does not work for bread making so I would advise against measuring by volume and instead weighing your ingredients. That way you will never fail 👍
Well, I love that you improvised! If the rice flour is quite fine, then you should be ok. There is one kind of ground rice flour which is quite coarse and I think that one would not be the best option. But do let me know how they come out because I'm curious :) you could also replace the cornflour with potato starch or tapioca starch.
You can store them in an air tight jar at room temperature and then reheat in the oven to make them crispy again. I think refrigeration may make them too soft and moist.
How did I not see this in your video listing in your channel? Definitely gonna happen! I don't have a fan in my oven 😑 We'll see how it goes without. 😃
I have never tried using an air frier so I can't say. But you could make a smaller batch of dough for an experiment. It may aswell work. If you do,let us know :)
![[TH]FFWS SEA 2024 Fall - Knockout Stage Day 5](http://i.ytimg.com/vi/N2tl9xkQyyU/mqdefault.jpg)
📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
I was looking for the written recipe . Your message says it's in the link below the video. I don't see it. Has it been removed?
@@annahere425 Hi Anna. Here is a direct link - www.chainbaker.com/super-quick-and-easy-cheesy-crackers/ 😊
Thank you! That was quick.:-) I am going to try these crackers but cut them larger. I wish that the saltine crackers in the grocery store had a cheddar flavor. Since they don't, I searched here at TH-cam. Again, thanks.
I'm always here 😉
When you make them yourself they will be even better. Let me know how they turn out :) Cheers!
I love your emphasis on explaining the principles and techniques of baking. The viewer learns so much more that way over merely viewing a recipe. This way we become home bakers instead of someone simply following a recipe. Bravo!
Thank you, Kevin 🙏
except what temp to cook it at lmao
I am DEFINETELY trying THIS out!!
It's well worth a try. Definitely better than the shop bought stuff 😁 let me know how you get on 👍
I just made this recipe and it was delicious. I found for my taste I had to bake it a bit longer to get it crispier.
I have made these cracker twice now. Once with cheddar cheese and the second batch with a mix of cheddar and Parmesan. All I can say is that these are delicious. I imagine we will make many more batches experimenting with different cheeses and seasonings. Thank you for sharing!
Made these today, but with white cheddar,, about 30g Parmesan, Hungarian hot paprika, a dash of turmeric, some Italian herb mix… SO DELICIOUS!!! Only thing I can’t get to work for me is the thing where you clap your hands and the mess disappears!! Lol…thanks for this recipe. It’s yummy.!!
haha took me years to learn that trick ;D Glad you enjoyed the crackers! :)
Looks delicious! And so simple. Will be making tomorrow, for sure. Thank you!
Awesome! Let me know how it was :)
Prepped the dough two days ago and baked these this morning. I used a finely shredded mild cheddar for the cheese crackers. I suppose they are similar to an “artisan” cheez-it’s crackers - nice crunchy bite with a cheesy flavor and a salty finish. Thank you for this fun recipe. Photos have been posted (#234)
You're smashing through those recipes lately 😁 I'm surprised you had not tried this one earlier. I love these crackers 🤤
@@ChainBaker I'm not usually a fan of cheese crackers - but this recipe changed my mind about them. I plan to make this one again soon - with an Irish Cheddar 🧀👍
These looks amazing, will be trying this recipe!
These look awesome Charlie! I’ll definitely try this recipe. 🙂👍🏻
They are so good, I regret not making more 😂
Omg! Looks yummy! I will try as soon as possible. Thank you for the video.
IM LITERALLY GONNA GO MAKE THESE NOW 😂 they look sooooo good 🤤🤤
Go for it! They are super tasty and super easy to make 😁 definitely better than anything from a shop. And do let me know how it went ;)
@@ChainBaker omg they was AMAZING 🤤 definitely doing these again
Yep my only regret was not making enough the first time haha! I'm glad you enjoyed them :)
@@ChainBaker 😂 ty :)
Do happy I found this channel
They look delicious, thank you.
Cheesy easy peasy! Thanks!
These are really good
another awesome recipe (and I made it vegan and it came out great) thanks again...
What did you replace the cheese with?
Yummy 😋 I will definitely have to double this recipe!!
For sure! I regretted not doing that 😆
I'm definately gonna make this 🤩🤤 I'm just wondering could I please have the measurements for all of the ingrediants 😀
You can find the written recipe in the link below the video :)
ITS SOOOOO GOOD
🤩
😋 Dude! Now that is something I want to try.
Hey! I made this and some dip and it was really good. But I would be more careful with fan in the oven, coz it took way less time to bake with it than you said. Without fan it was spot on.
Awesome! I'm glad you liked it 👍 well, I guess my crappy oven is not powerful enough 😆 the main thing is that you caught it 😉
This is a recipe I really needed, thank you! and here is where my crinkle edged ravioli cutting wheel will come in handy
Let me know how it turns out ;)
@@ChainBaker I made them and they are fantastic, you really cannot stop eating them, very dangerous but lovely a great recipe thank you again.
😁👍
I have all the ingredients; very tempting to make it now!
Do it! It's so quick and simple :))
Just made this with mature English cheddar, emmentaler, 100% whole wheat flour and tapioca starch. Tastes amazing but it got soft pretty fast. Decreased the flour by 5g as from my knowledge wholemeal will absorb more water? Not very sure as I’m new here! Perhaps I need a video of how wholemeal and white flour affect baking 😅
You could try and bake the cracker for longer to dry them out even more. They should stay crispier for longer :)
amazing
Such a simple recipe. I have some left over mozzarella cheese. I will give it a try
Well.... I didn't wait until they are totally cooled down before I tried one. It was soft. So I waited 1 minute before I tried another one, it was soft still.... by the the 5th one, it started to get a little crunch.... I ate quite a few before I stopped. They. Are. So. Morerish! And yummy. 😋😋😋
Haha love it 😆 just say that you did it for 'research' so that you would know exactly how long it takes for them to become crunchy after baking 😄
@@ChainBaker Just made more.... I ate too much. : )
I wish I had some now 😄
@@ChainBaker 😂
Freeze your butter then use a cheese grater to crumble it into the flour, lot easier
This looks amazing ... I must have these within 24 hrs .. I feel I have to double the recipe ... thanks for not judging :)
For sure! Double is the way to go. I instantly regretted not doing more 😆
@@ChainBaker I bet! I would eat the entire batch before day is done. Shared this to my Facebook ... I don't use it a lot but people need to find you ... I also created a public play list ... you have so many recipes I like .. thank you so much
Hi mate, love the channel. Especially like how you do the comparos. Helps me to understand more about the science of what is happenning. With that in mind, I made this recipe, albeit with cheddar, and it turned out brilliant although I do like em crisp so let em go for another 5 mins or so at about 150C to ensure they didnt burn. I live in a van so my oven is a tiny cuisinart steam oven. I was wondering if you could enlighten me as to what the purpose of the refridgeration is for this recipe and also what the corn/rice flour does, given its such a small percent. Thanks again and keep smiling.
Chilling the dough makes it a bit easier to roll out/cut. But you can certainly rest it at room temperature. The corn flour is meant to make them just a bit lighter. But you can definitely make them with just regular flour and they will still be good ✌😎
@@ChainBaker Legend. Thanks so much for that. Yeah I actually found that after popping in the fridge overnight caused it to brick just as you said it would but then had to give it 15 mins or so to warm up as it was so hard it just would not roll. Hence wondering if by doing so I had negated the cooling affect. Next batch I will give a run without the cooling and see how we go. In the meantime I will do some reading to learn more about the affects of adding small ammounts of corn flour. I also wanted to give a special thanks to you. The fact you take the time to actually answer everyone means a lot to me as Im sure it does also to everyone else. Your a good person. Thanks again and keep smiling OK.
Cheers, Ian 😊
Yo, I think I'm about impress some family. Thanks man.
I thought I heard cute butter but then I realised what is cute are those Cheesy Crackers!!!
Cute, but not too cute to devour in 3 minutes 😂
Just a tip: there is pizza cutter like wavy cutter for these kind of jobs.
Hey! Could you make a video covering how does adding fat affect the dough, hydration levels, etc?
I've heard it makes it softer. I want to make some kind of burger buns but I want to keep the fat minimal. How would i do that whilst keeping them soft without the hard crust? Thanks in advance!
Here are the buns - th-cam.com/video/adkZ8IQqq4Q/w-d-xo.html
Here are the effects of fat - th-cam.com/video/lo95Ie21M2E/w-d-xo.html
👍
dude..these look crazy..I think I wil ltry them but add some cayenne......
you have to try this recipe with garlic paprika a ji no moto powder and powder sugar
Hi! I’m American and I was wondering if you could convert these measurements into American cups/tablespoons etc. ? If you did I would for sure make these!!
I have already converted it to ounces for all my friends across the pond 😄 the thing with measuring by volume is that it is super unreliable and inconsistent. And while that may work for some cooking it does not work for bread making so I would advise against measuring by volume and instead weighing your ingredients. That way you will never fail 👍
@@ChainBaker Okay thank you!!!
i am doing this maby many times 🧀🧀🧀
More cheese than flour?!
Metric AND imperial!?
This dude made this video for me. The rest of you should just try to enjoy it.
If you love cheese, then this might be for you too th-cam.com/video/YgQvNQWazbc/w-d-xo.html 😉
Hi! What happens if I use olive oil instead of butter in this recipe?
It would be too wet. Butter is solid at room temperature and it's only 80% fat.
How many degree Dear to bake , 375 f or 350, please Let us know, 🙏🏼 thank you
320f. It's written in the recipe.
Hello! I made the dough already, but i didnt have corn flour at home, so i used rise flour! Is it ok? Cause it has the same texture as yours!
Well, I love that you improvised! If the rice flour is quite fine, then you should be ok. There is one kind of ground rice flour which is quite coarse and I think that one would not be the best option. But do let me know how they come out because I'm curious :) you could also replace the cornflour with potato starch or tapioca starch.
@@ChainBaker thank you! I think its the normal type! Im right now going to put it in the oven! Thank you very much for such an easy recipe!!
I'm glad you like it :)
@@ChainBaker hello again! I already baked them and they are SOOOO good! My whole family cant stop eating them! Once again, thank you very much!!!
Yeah I had to make them again right away because they disappeared in like 5 minutes 😄 I'm glad you enjoyed them :)
Do you think (after done) I can store it in the refidgerator and reheat it in the oven for a couple of minutes?
You can store them in an air tight jar at room temperature and then reheat in the oven to make them crispy again. I think refrigeration may make them too soft and moist.
How did I not see this in your video listing in your channel? Definitely gonna happen! I don't have a fan in my oven 😑 We'll see how it goes without. 😃
Turn the temperature up by 10% 😉
@@ChainBaker Thanks!
But it is a lot of work once you consider you'd probably inhale them in 30 seconds... Great recipe!
Haha I guess you're right 😆 but making a massive batch would not take much longer so that could equalise the effort to result ratio 😄
@@ChainBaker so now the result is me inhaling them in 2 minutes and having stomach ache😂
Totally worth it 🤣
Would you do a sourdough recipe for these ❤
My starter is out of action for now. You can use this sourdough discard cracker recipe as a guide though - th-cam.com/video/ttPa3KBPrSU/w-d-xo.html ;)
I just LIKE your voice 🐶
😊
Can it be done with other types of cheese?
As long as it's not too wet.
@@ChainBaker thanks 💗
New subscriber... You should get many many many many more views per video
Thank you so much! Welcome to the channel :)
How about a recipe for sesame seed cracker? maybe a soda salted?
Great idea! I will add those to my list :)
Can we add Chese powder instead of cheese???
Not sure how that would work since there is no moisture. You would need to add in liquid to compensate.
What do I use instead of corn flour cause I don’t have any or can I just skip it
You can use potato starch, tapioca starch or rice flour 👍
But you can also skip it.
i was wondering if you can use an airfryer instead of an oven?
I have never tried using an air frier so I can't say. But you could make a smaller batch of dough for an experiment. It may aswell work. If you do,let us know :)
"a bit more greedy"...I'm feeling called out! 😁🤦🏼♀️
Double up the dough. Trust me - it's worth it 😁
Can I use cheddar cheese?
Yes! But make sure it is strong cheddar if you want a nice cheesy flavour in your cracker :)
@@ChainBaker ok thanks u
@@ChainBaker thank u, I’ve made the dough and put it in the fridge , can’t wait to bake and try
@@xoxoaddi8677 Let me know how it goes :)
@@ChainBaker just got them out of the Owen and are already in my mouth….. so delicious and easy to make thank you for the recipe
Bad flour so not healthy crackers thanks no 😢
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