📝 About This Recipe
Ignite your little astronaut's imagination with these delightfully crunchy, golden-hued crackers that look just like the lunar surface. Crafted with sharp cheddar and a touch of smoky paprika, these snacks offer a sophisticated yet kid-friendly flavor profile that puts store-bought options to shame. The secret to their 'moon-like' appearance lies in using different sized pastry tips to create craters, making every bite a cosmic adventure in texture and taste.
🥗 Ingredients
The Dough Base
- 8 ounces Sharp Cheddar Cheese (freshly grated, do not use pre-shredded)
- 4 tablespoons Unsalted Butter (cold and cubed)
- 1 cup All-Purpose Flour (sifted)
- 1 tablespoon Cornstarch (for extra crispness)
Seasonings & Liquids
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Smoked Paprika (for a 'sun-kissed' lunar glow)
- 1/4 teaspoon Garlic Powder
- 2 tablespoons Ice Cold Water (added one at a time)
- 1/8 teaspoon Turmeric (optional, for a brighter yellow color)
Finishing Touches
- 1 teaspoon Coarse Sea Salt (for topping)
- 1 large Egg White (beaten with a splash of water for egg wash)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
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2
In a food processor, combine the freshly grated cheddar cheese, cubed cold butter, flour, cornstarch, salt, paprika, garlic powder, and turmeric.
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3
Pulse the mixture until it resembles coarse crumbs, roughly the size of peas. Ensure the butter is well distributed but not completely melted.
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4
While pulsing on low, add the ice-cold water one tablespoon at a time. Stop as soon as the dough begins to clump together and pull away from the sides of the bowl.
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5
Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times just to bring it into a cohesive ball. Wrap in plastic wrap and chill in the refrigerator for 20 minutes.
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6
Once chilled, divide the dough in half. Roll out one portion between two sheets of parchment paper to a thickness of about 1/8 inch. Keeping it thin is key to a crispy cracker.
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7
Use a 2-inch round cookie cutter to stamp out circles. These will be your 'moons'.
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8
To create the 'craters,' use the back of a small pastry tip, a straw, or a melon baller to press varying sizes of indentations into each circle. Do not press all the way through for most craters, but a few 'holes' are fine!
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9
Carefully transfer the moons to the prepared baking sheets, spacing them about half an inch apart.
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10
Lightly brush the tops of the crackers with the egg wash and sprinkle a tiny pinch of coarse sea salt over each one to mimic space dust.
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11
Bake for 12-15 minutes, or until the edges are just starting to turn a deep golden brown and the crackers feel firm to the touch.
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12
Remove from the oven and allow to cool completely on the baking sheet. They will crisp up significantly as they cool.
💡 Chef's Tips
Always grate your own cheese; pre-shredded cheese is coated in potato starch which prevents the dough from binding properly. Keep your ingredients cold! Cold butter and water ensure a flaky, crispy texture rather than a greasy one. If the dough becomes too soft while cutting out shapes, pop it back in the freezer for 5 minutes to firm up. For a 'Crescent Moon' variation, use the round cutter to overlap a previous cut, creating a sliver shape. Store in an airtight container for up to 5 days; if they lose their crunch, toast them in a 300°F oven for 3 minutes.
🍽️ Serving Suggestions
Serve alongside 'Star-Shaped' apple slices for a complete celestial snack plate. Pair with a creamy Greek yogurt dip or hummus for added protein. Place them on top of a bowl of tomato soup to act as 'floating moon' croutons. Serve with a glass of cold milk or a 'Galaxy Smoothie' made with blueberries and blackberries. Add them to a lunchbox with some deli meat 'stars' and cucumber 'planets'.