I Eat La.: Easy to heat and eat, soup warms the soul _lowres

Photo by Teresa B. Day -- Shrimp and Corn Soup

ADVOCATE-TESTED RECIPE

Homemade Cheddar Crackers

Yields 3 dozen crackers. Recipe is by Teresa B. Day.

2 cups flour

1 teaspoon salt

1/4 teaspoon black pepper

½ teaspoon garlic powder

3/4 cup coconut oil

1 cup sharp cheddar cheese, shredded

3-6 tablespoons water

1. Preheat oven to 350 F. Line baking sheets with parchment paper.

2. In a medium bowl, stir together the flour, salt, pepper and garlic.

3. Cut in coconut oil with a fork or pastry blender until the mixture resembles coarse crumbs.

4. Stir in cheddar cheese. Stir in water one tablespoon at a time, until the dough holds together. Form the mixture into a ball, wrap and chill for about 15 minutes.

5. On a lightly floured surface, roll the dough out to 1/8-inch thick. Using a pizza cutter or cookie cutter, cut into squares. Poke a few holes in each cracker with a fork. Place the crackers onto the prepared baking sheets.

6. Bake for 10 to 12 minutes or until golden and crispy. Cool completely before storing.