So, Halloween is a mere five days away and we’re all faced with the same universal question – what to snack on while greeting trick-or-treaters? I’m not a big candy-person except for candy corn (guilty pleasure), so the big bowl of Kit Kats and Nerds doesn’t really tempt me. I’m more of a cheese and crackers kind of gal. Even as a kid, I was happiest with a box of Wheat Thins and a block of Cracker Barrel cheese (Aged Reserve, obviously).
These knock-off Cheez-Its are apt for the occasion based on their orange hue and they’re delightfully salty, so grab your favorite pumpkin beer. These also make a great afternoon snack – much healthier than a trip to the vending machine. Admittedly, this recipe consists largely of cheese and butter, but I take comfort in being able to pronounce all the ingredients. Sometimes I’ll add a pinch of smoked paprika for a hint of smoky flavor. You could also try adding a smidge of garlic powder or red pepper flakes. These are best eaten the day you bake them, but that generally isn’t a problem – just watch how quickly six-dozen crackers disappear during an afternoon of watching football with friends.
Getting back that bowl of sweet treats, if you’re looking for the perfect wine to pair with your Skittles, this chart has you covered. And no, I was not surprised to find that candy corn pairs well with Prosecco. Everyone knows that.
Adapted from Beantown Baker
8 oz sharp cheddar cheese, shredded
4 tbsp butter, softened (not melted)
1/2 tsp salt
1 cup flour
2 tbsp cold water
Course sea salt for sprinkling
In the bowl of a stand mixer, combine cheese, butter and salt on medium-high speed. Reduce speed to medium, slowly add flour and water.
Continue mixing until dough is smooth. This will come together very quickly.
Divide dough into two discs and wrap in plastic. Chill for at least 30 minutes.
Preheat oven to 375 degrees. Prepare two baking sheets with parchment paper or silicone baking mats.
Roll out dough to 1/8″ thickness. Using a ruler (I once used a tape measure), cut long 1″ horizontal strips (I find this works best with a pizza cutter). Rotate ruler to slice vertically, creating 1″x 1″ squares. Carefully transfer individual squares to prepared baking sheet (I find this works best with an offset spatula/icing knife). Repeat process with remaining dough.
Using a cake tester or a straw, create holes in the center of each square.
Sprinkle with course salt.
Bake for 10-15 minutes. The time will depend on the thickness of your squares as well as the crispness you prefer. Watch your oven closely from 10 minutes on.
Note: Don’t worry if your squares are not perfect. Misshapen crackers taste equally delicious.