Make it fun! Get a cookie cutter in the shape of a little fish (or any other fun shape). When Chēbē dough is baked very thin and crisp, they have the texture of crackers. They will keep for a week or so in an airtight container. These are great for travel, snacks, and school lunches.
photos by Book of Yum
- 1 package (7.5 oz) Original Chebe Mix or any Chebe savory variety
- 2 eggs
- 2 Tbsp oil
- 1/2 cup sharp cheddar cheese, optional
- 4 Tbsp water
- 1/4 cup grated Parmesan cheese
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Preheat oven to 375° F
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Prepare one package of mix according to the package instructions. Mix with a fork until clumpy, then use your hands, kneading until the dough is smooth and well blended.
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On a clean flat surface, flatten the dough with the heels of your hand, then continue to flatten with a rolling pin until the dough is very thin (about the thickness of a flour tortilla).
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With a cookie cutter make your shapes, removing the excess dough (which can be used again).
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Sprinkle the tops with grated Parmesan cheese and bake for 10 -12 minutes or until lightly browned.
Makes 10 to 12 oz crackers. Recipe idea and photos by Book of Yum
Crackers may be stored at room temperature in an airtight container for a week.
This recipe works great with Chēbē Original Mix and All-Purpose Mix, but you may also try it with this Chēbē mix:
