Whoa! The drudgery of finals is now over. Of course, a lot of people had it worse than me, cramming and studying and staying up into the wee hours of the morning with their Starbucks. Personally, I am not the biggest study-er ever. I’ll do whatever it takes to get a paper in on time, but when it comes to exams, I constantly put off studying for it until the test arrives. But procrastination is its own private hell anyway.
For the few days that I left home to go back up to school and take my exams, I didn’t bring any of my baking accoutrement with me, so there were long hours of putting off studying, instead of putting off studying by baking. But before I went back to school, I made these cheezy crackers from Celine’s blog, and I love them! I might try cutting them a bit thinner next time to make them a little lighter, but they taste so good. I’m going to include them in my baking rotation for gifts that I make this Christmas.
1 c. unbleached flour (I’m gonna use whole wheat pastry next time)
1/3 c. nutritional yeast
1/2 t. black pepper (fresh-ground tastes amazing)
1 t. sea salt
generous 1/4 c. vegan margarine, very cold
water (no more than 1/4 c.)
Preheat your oven to 350F. Line a couple of baking sheet with parchment paper.
Stir together the flour, nooch, pepper, and salt in a mixing bowl. Add in the margarine and beat with a mixer until the texture of it all resembles coarse flour. As it’s mixing, add water in, little by little, until the mixture holds together.
Turn it out onto a clean surface, and roll out the dough with a rolling pin. (I put the dough on top of a piece of plastic wrap, then put another piece on top as I rolled it out, and there was no sticking that way.) Roll it out pretty thick, about 1/3 inch, for maximum cheezy flavor, or roll it out thinner to make them lighter and crunchier around the edges.
Using your smallest cookie cutter (to get one-inch shapes), cut out pieces of dough and place them on the baking sheets. Bake them 15-17 minutes if you cut them chunky. Subtract a few minutes if you cut them thin. Either way, watch them to be sure they don’t burn. They should be done when they’re set and golden. Place them on racks to cool.
These keep well in the freezer or just in plastic baggies. Also, they’re delicious.