You're probably thinking, what the heck is a 'Crookie'? It's my version of a cross between a cracker and a cookie. It has the texture and taste of a cheese cracker, but the look and shape of a cookie. I intend on modifying the shape to be square and flatter, and then it will be a true cracker. The taste of these are awesome, so cheesy!
I adapted a recipe from Trisha Yearwood's Cheese Straws on the Food Network. I tried her method of using a cookie dough press, but the mixture was just too dense and difficult to work with in a press. Next time I make these I'll make some adjustments to get them to work in the press. I went out and bought one specifically for this recipe. I might have to resort to just using it for cookies.
15 ozs. of shredded sharp cheddar room temperature (or Colby Jack)
1/2 cup butter softened
2 cups Jen's bake mix (Splendid Gluten-free Bake Mix 3)
1/4 tsp. xanthan gum
3/4 tsp. salt
pinch garlic powder
Preheat oven to 325°F.
Put the softened cheese and butter in the bowl of a stand mixer. Using the paddle attachment, beat it for 15 to 30 minutes.
In a medium bowl, sift 1 and 1/2 cups of Jen's bake mix with all of the spices. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Now, gradually add the remaining 1/2 cup of the unseasoned bake mix until the dough is somewhat stiff but still soft enough to the touch. You will not need to add all of the bake mix. I ended up using only 1/4 cup and returned the balance to its canister.
I use non-stick parchment paper in my trays. With this amount you might need 3 or 4 trays. Bake at 325° for 15 to 20 minutes. Any thin areas will bake quicker and probably burn, so be careful to have consistent thickness.
I rolled the dough into 1/4 inch balls and flattened them with a fork. I may adjust this recipe to be softer to be put into a cookie press to make cheese straws, or fill a plastic bag and cut the tip to pipe the dough on.
Yield: 110 Crookies
Serving Size: 5 Crookies are 2g net carbs.
Optional: Sprinkle some salt on them as soon as they are out of the oven.
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