Nori Cheese Crackers

Nori Cheese Crackers

There’s something really satisfying about baking up a batch of crackers at home. We always think of cookies as the go-to baking item, but crackers are just as fun to make and a welcome change to go alongside your favorite cup of tea.

Nori Cheese Crackers

Nori Cheese Crackers are based on a recipe for everyone’s favorite cheese snacks, except that this time, they’ve got a crisp layer of seaweed stuck on them. These are like a zesty version of Japanese rice crackers, an East meets West kind of snack.

Nori Cheese Crackers

You’ll want to use super fresh, best-quality nori here. The crispness will help during the cutting process, as will a sharp knife. A thin painting of beaten egg white will adhere the seaweed to the surface of the cracker dough, and then it’s time to cut away!

Nori Cheese Crackers

Tea and cheese pairings are super trendy these days, so feel free to get fancy with the tea that you pair with these. I like Sencha for a bright punch of flavor or Hojicha for bringing out the subtle nutty sweetness of the parmesan.

Nori Cheese Crackers

These are like the on-the-go version of my recipe for Nori Grilled Cheese Sandwiches, super savory and always a crowd favorite. Fancy enough be served at a dinner party but simple enough as an after school snack, these homemade crackers are hard to resist!

Nori Cheese Crackers


Nori Cheese Crackers

Makes 3 cups of crackers.

Ingredients:

- 1 cup flour - 1/2 tsp smoked paprika
- 6 oz. sharp cheddar, grated - 1/4 cayenne
- 2 oz. parmesan, grated - 1/4 cup butter, at room temperature bench flour
- 3/4 tsp salt - 1 egg white, beaten
- 2 sheets Yamamotoyama’s Kiku Ariake nori

 

Directions:

1. Place flour, cheeses, salt, and spices in a food processor and pulse until you get an even, sandy looking mixture. Add in the butter and pulse several times. With the food processor running, add the water to the dough in a thin stream until the sandy mixture clumps into a ball. Remove the dough from the food processor, wrap with plastic wrap, and place in fridge to shill for at least 30 minutes.

2. After 30 minutes, scatter some bench flour on a large work surface. Roll the dough out until it is an even 1/8" in thickness. Preheat oven to 350 degreesF.

3. Use the pastry brush to lightly paint the rolled dough with egg white, then place full sheets of nori atop the dough in a single layer. Use a pairing knife to cut out 1" squares of dough, then transfer the cut cracker dough pieces onto a large parchment lined baking sheet, about 1" apart from one another.Use a toothpick to prick a hole in the centerof each dough square.

4. Bake the crackers for 10-12 minutes or until lightly puffed and browned. When done baking, place on large rack to cool completely.