One of the greatest things that kids learn at camp is how to do things for themselves, from scratch. Campers learn how to build a fire, make a pottery bowl, shoot a basket, pitch a tent, and maybe even to tie tzittzit on a tallit. By creating something from nothing kids are better able to understand what goes into a final product and how something works. They are able to better appreciate the final product because they had a hand in making it possible. In the hustle and bustle of the school year we often forgo the experience of creating items from scratch for the easier path of ready-made items. Pre-tied shoelaces, pre-made meals, and most likely a fire that starts with an electric starter on the stove make our lives easier, but we miss out on the novelty of enjoying something we have created from nothing.
When it comes to stocking your pantry with snack foods, you can (and often should) take the easy road of buying pre-made foods, but every once in a while it can be such a valuable experience to take the time with your kids to make some favorite snack foods. Kids often don’t give much thought to the type of flour used to make their favorite crackers or whether or not there are preservatives in their favorite candy (there probably are), so making these foods from scratch gives them an opportunity to engage with their foods in a new way and gives you an opportunity to get some healthy “grow food” in their bodies.
There is a Jewish concept that there are certain mitzvot (commandments) that we are unable to appoint someone else to perform in our place; we must do them for ourselves. This is quite similar to why it can be so valuable to create handmade, homemade item. When we engage with our food and our surroundings in an organic, hands-on, ground-up sort of way we see everything in a whole new light. Check out this recipe for homemade cheese crackers to begin to open yourself up to a whole new world of from-the-pantry snacking!
Homemade Cheese Crackers
Makes about 30 crackers
4 ounces grated sharp cheddar cheese
2 tablespoons unsalted butter
½ cups whole grain spelt flour or while whole wheat flour
¼ cup all-purpose flour
1/8 teaspoon onion or garlic powder
¼ teaspoon salt
2 tablespoons milk, plus more for brushing
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
- Combine the cheese, butter, flours, onion or garlic powder, salt and 2 tablespoons of milk into the bowl of a food processor or mixer. Pulse or mix until the dough forms a ball.
- Wrap the dough in plastic and refrigerate for 30 minutes.
- Turn the dough onto a well-floured surface. Roll it out until it is a square about 1/8 of an inch thick (or a bit thinner).
- Brush the dough with additional milk.
- Using a pizza wheel or knife, cut the dough into 30 squares. Using a toothpick, prick a hole in the center of each square.
- Place the squares on the baking sheets, leaving about ½ an inch between crackers
- Bake about 15 minutes until the crackers are just slightly brown around the edges.
- Remove from the oven and let cool completely on a wire rack.