These Queso de Bolla Crackers are made with just four ingredients. It's so easy to make your own home made crackers with this recipe.
Sometimes you just want the flavor of cheese, but not eat a whole block of cheese. You all know the problems with getting multiple balls of Queso De Bolla during the holidays. I know it's already February, but I've had my balls of cheese for ever and would like to have them done and finished!
One way to use them up is to make these Queso de Bolla Lengua de Gato cookies. If you are looking for another way to use up that cheese then make Queso de Bolla Crackers.
It's my first time making crackers and I had no idea how easy it is. Basically you are making something similar to pie dough, but cutting it into smaller pieces and baking till crispy.
Ingredients
Queso De Bolla - You will need 200g of Queso De Bolla or about 1 and a half cups of cheese.
Flour - Use all purpose flour for this recipe.
Butter - You will need 4 tablespoons of chilled butter that has been cut into small cubes.
Milk - The milk needs to be cold as well and you will need ¼ cup. Having cold ingredients helps keep the shape of the crackers when baking.
How To Make Queso De Bolla Crackers
Here are step by step instructions on how to make the crackers with photos.
Combine the Queso De Bolla, flour and butter in a food processor and blend until you get fine crumbs.
Add in the milk and pulse until the milk is blended in.
Stop pulsing when it starts to look like a dough.
Form the Queso De Bolla Cracker dough into a flat disk and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
Once chilled roll out the dough until it is about a half a cm thick.
Use a cookie cutter or just cut the dough into small squares with a knife. Note the bigger cracker the longer cooking time. The smaller the cracker the shorter cooking time.
Use a fork to poke a row of 3 wholes in the crackers. This does two things, makes it look cute and also prevents it from puffing up too much.
Lay out on a silicon mat or parchment paper lined baking sheet. Bake at 320F for 20 -30 minutes. The timing depends on how big you cut the crackers. Smaller ones get brown and crisp at around 20 minutes. Bigger crackers may need up to 35 minutes to get crispy. Please check on them every 5 minutes so they don't burn.
Once baked leave on the baking sheet for 5 minutes.
Then transfer the Queso De Bolla Crackers to a wire rack to cool fully.
How To Store Queso De Bolla Crackers
It's really best to eat these on the same day. However if you have some left over you can store them in an air tight container on the counter for up to 5 days.
If you want to keep a few for the future, you can freeze them in an airtight container for up to 3 months. Just leave on the counter until they get back to room temperature. You can lightly toast them in a toaster oven for 5 minutes if you have one.
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Equipment
- Baking Sheet
- Silicon Mat or Parchment Paper
Ingredients
- 200 g Queso De Bolla cut into small cubes
- 1 Cup All Purpose Flour
- 4 Tablespoons Chilled Butter cut into small cubes
- ¼ Cup Cold Milk
Instructions
- Combine the Queso De Bolla, flour and butter in a food processor and blend until you get fine crumbs. Add in the milk and pulse until the milk is blended in.
- Stop pulsing when it starts to look like a dough. Form the Queso De Bolla Cracker dough into a flat disk and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
- Pre-Heat oven to 320F and line a baking sheet with with a silicone mat or parchment paper.
- Once chilled roll out the dough until it is about a half a cm thick.
- Use a cookie cutter or just cut the dough into small squares with a knife. Note the bigger cracker the longer cooking time. The smaller the cracker the shorter cooking time.
- Use a fork to poke a row of 3 wholes in the crackers. This does two things, makes it look cute and also prevents it from puffing up too much.
- Lay out on a silicon mat or parchment paper lined baking sheet. Bake at 320F for 20 -30 minutes. The timing depends on how big you cut the crackers. Smaller ones get brown and crisp at around 20 minutes. Bigger crackers may need up to 35 minutes to get crispy. Please check on them every 5 minutes so they don't burn.
- Once baked leave on the baking sheet for 5 minutes.
- Then transfer the Queso De Bolla Crackers to a wire rack to cool fully. Serve right away.
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