Beetroot Crackers
Add a healthy kick to the family’s afternoon cravings with these homemade Beetroot Crackers! Sweet, crunchy, and super moreish, these crackers are cheese and beetroot based and packed with flavour. This Beetroot Cracker Recipe makes 80 crackers, so no one misses out by the time snack-o-clock hits.
Ingredients
1½ cups (180g) grated cheddar cheese
100g unsalted butter, softened
3/4 cup (120g) whole meal flour, plus extra for kneading
¼ cup pureed beetroot
1 tbsp milk
Step by step
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Beetroot Crackers Recipe
- Preheat oven to 180°C/160°C fan-forced. Grease and line 2 baking trays with baking paper.
- In the bowl of a food processor add cheese, butter and flour; pulse until the mixture resembles coarse crumbs.
- Add beetroot puree and milk. Pulse for a few seconds until the dough forms into a ball. Flour a large hard surface and roll out the dough to ½ cm thick.
- Cut using a 4.5cm round scalloped cutter; cut rounds. Re-roll dough to make more crackers.
- Place crackers on prepared baking trays. Bake for 12 minutes or until they are firm to touch. Cool, and serve.
Beetroot Crackers FAQs
How do Beetroot Crackers differ to standard crackers?
Homemade Beetroot Crackers are a healthy option because you know exactly what’s gone into them. The addition of beetroot puree adds an additional nutrient hit to each bite.
Should I use store-bought puree for the Beetroot Crackers?
Using store-bought puree saves a lot of time in the prep stage of this recipe. Fresh beetroot works equally well; however, you will just need to roast, skin and puree the beets yourself prior to adding it into the cracker mixture.
What should I serve the Beetroot Crackers with?
These crackers are flavoursome enough to be enjoyed as is, however, they also pair well with a variety of dips. Try these with your favourites – popular choices include hummus, tzatziki, spinach dip, or guacamole.
How should I store the homemade Beetroot Crackers?
Store your beetroot crackers in an airtight container at room temperature (such as in the pantry).
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