love is…beet cheddar crackers with flax seed

27 | February 4, 2011

With today being another snow day, I wanted to be able to make a recipe that Mia could help out with and enjoy. I searched and searched and all I could come up with were cookies that I had no interest in making. But as I was scrolling through the blogs I frequent most for ideas or recipes, I found the perfect savory snack for a snowy day. On one of my favorite blogs, Smitten Kitchen, I stumbled upon and old recipe, Cheese Straws, and was immediately inspired to create these…Beet Heart Shaped Cheddar Crackers with flax seed. I choose to add beets not only to add a little healthy kick but because I had a childhood friend that was severely allergic to red dye #40. I mean it made her turn into a wild tornado of CRaZY and from the age of 5, I decided to stay far away from red food coloring. I really did think about these things when I was a kid. It is a miracle that I grew up partly sane (notice I said partly). With Valentine’s Day around the corner, Beet Heart Shaped Cheddar Crackers are the perfect simple, savory, and flaky snack for everyone!

Beet Cheddar Crackers with Flax Seed (makes 35 hearts)
inspired and adapted from Smitten Kitchen’s Cheese Straws

  • 1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
  • 4 tablespoons unsalted butter, softened and cut into 4 pieces
  • 3/4 cup flour, plus more for dusting
  • 1/2 teaspoon kosher salt
  • 2 tablespoons ground flax seeds
  • 3 ounces (about 1/3 cup) pureed beets*
  • 1 tablespoon half-and-half (I used milk, because that’s what I had)

* A quick note: If you follow this blog than you know that we still puree food even though Mia is over 2 years old. I find I can put practically every puree into anything. To puree a beet: Preheat oven to 400°. Wrap the beet in foil and place on a baking sheet to catch any juices. Place in oven and roast for 50 minutes or until you can pierce the beet with a fork. Remove and allow to cool. Peel the skin off with your hands. Quarter with a knife and place in a food processor or blender for 1 to 2 minutes until smooth. Freeze in ice-cube trays and once frozen store in freezer bags. Each cube is an ounce. Keeps for 3 months.

Preheat oven to 350°

In a food processor, combine the cheese, butter, flour, salt and the ground flax seeds in five 5-second pulses until…

the mixture resembles coarse crumbs. (You caught me, I forgot to add the flax seeds and had to add them after I added the beets).

Add the beet puree and half-and-half and process until the dough forms a ball, about 10 seconds.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough till it is 1/8-inch thick. Honestly, you could go thinner than this for a crispier texture.

With your favorite cookie cutter, I chose a heart because it’s Valentine’s Day and the dough is perfectly pink/red, but you choose whatever you want, press the cutter into the dough. Repeat until all of the dough is used up. You will have to gather, re-roll, and use the cookie cutter at least twice.

Place the hearts on an ungreased baking sheet. If you have parchment paper use it.

Place on the middle rack in the oven for 12 to 15 minutes, or until crackers are hard to the touch.

Remove from the oven and set the crackers on a rack to cool. Serve at room temperature.

Salty, cheesy goodness and seriously good. So good in fact I had to give half of the batch to my neighbors so I wouldn’t eat them all in one sitting.

seriously…good.

This is Texas. We still don’t know what to think about snow.

 

 

    Comments

  • Katy


    I never knew crackers were so easy to make! Beets?! Really? Going to have to try it.

  • Mary d.


    Cheesy cracker goodness! These look so easy. Thanks

  • Laura


    Would canned beets or beet juice work? Are you using it as a dye or do you taste it? These look really good and your photography is beautiful!

    • In Sock Monkey Slippers


      Yes, the beets are really more of a dye with a healthy kick. I would imagine canned or juice would work. My only suggestion is to use a little at a time and make sure not to over liquify the batter.

  • Alesha


    Omg. Your daughter is precious! I have to make these with my new animal cracker cookie cutters from William Sonoma!

  • Harper


    Making these tomorrow! Can’t wait thanks

  • Heather


    Ok we are going to have to try these – although I have no beets in the house…maybe I could sub some sweet potato or butternut squash?

  • Sandra


    Beets are a favourite food in our house! This is recipe has gone straight into my “Wanna Try” folder – thank you :)

  • carabeth


    These look great! I saw them on tastespotting, and I always have an eye open for naturally coloured foods. My normally mild-mannered daughter is also sensitive to food colouring, and we’ve started to notice that my son is too, so we just cut food colouring out. But coloured food is still fun, so I look forward to making these, thanks!

  • Dina


    interesting combination…would like to try them!

  • Candace Karu


    Oh my goodness! I love the idea for these adorable and delicious cookies. I’d love to share them with my cheddar loving Cabot friends. Thanks so much for posting.

    And you might get a giggle out my Sock Monkey blog post.

    • In Sock Monkey Slippers


      These would be perfect with a little Cabot! Thanks for stopping by and I loved your Sock Monkey post!

  • Candace Karu


    Sorry, I forgot to include this link. http://www.candacekaru.com/sock-the-monkey

  • Mary


    Love these….so much that I can’t wait to make them this weekend. Love beets and love cheese crackers. What could be better! Thanks for sharing!

  • katy h


    Me again! Seriously my sister and I love these so much we’ve made them three times this week alone! LOVE! NO lie!

  • Astrid (Lunches Fit For a Kid)


    I made these today! So delicious!

    Thanks for the recipe! http://lunchfitforakid.blogspot.com/2011/08/recipe-beet-cheddar-crackers-with-flax.html

  • Debbie


    I just made these today (with white cheddar) and they are delicious! This was my first attempt at baking with beets and I’m hooked! The color is gorgeous.

  • Gina


    Do you think I could use ground oats [oat flour] for this recipe? Just ran out of regular flour, but I really wanna try it!

    • In Sock Monkey Slippers


      I don’t see why not. Give it a try and let me know how it works. I’ll have to try it soon!

  • Iris Tate


    beet crackers

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