Homemade Peanut Butter and Cheese Crackers

Smooth natural peanut butter sandwiched between crisp homemade cheese crackers. A nostalgic, savory-sweet snack made completely from scratch.

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11 people Yepped this recipe

servings: 6

total time: 1 hour

added on 02/15/2018

recipe by: Rae

INGREDIENTS

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Mix the peanut butter and butter together in a large mixing bowl.
Line a baking sheet with wax paper then make 25 equal-size dollops of the peanut butter mixture on the wax paper.
Cover the dollops with another piece of wax paper and press gently and evenly to make 2-inch disks then place in freezer.
Combine the annatto powder and water in a small dish then sprinkle the yeast over top and set aside.
Add the flour, salt, and bouillon to a food processor and pulse until combined.
Add the cheddar and shortening to the food processor and pulse a few times.
Now the yeast and water mixture to the food processor and pulse until well combined.
Lightly flour a flat work surface then remove the dough from the food processor and place onto your work surface.
Knead for the dough by hand for a couple minutes then separate into 4 equal-size pieces.
Preheat the oven to 350°F.
Roll the dough out to 1/8-inch thick using rolling pin (or a pasta maker, first on #1 then on #2).
Cut out 3-inch squares with a crinkle cutter or pizza cutter, you should end up with about 50 squares.
Poke 5 divots into each square then sprinkle with a little Kosher salt.
Bake the squares in the preheated oven on a baking sheets for 15 minutes.
Transfer the square crackers to a wire rack and cool completely.
Turn half of the crackers over and top with a peanut butter disk then place another cracker on top.