How to make a simple flat bread less oily

[cimorene]

Strangely, though I was planning to try baking my own cheddar crackers, I didn't buy any tomato soup today. Now I'm very, very sad about that.

One tray were failures but one and a half turned out. They're more like Cheez-Its than Goldfish, but I hope to improve them with more experimentation. My main concern is how to make them less oily. Goldfish don't have that slightly oily feeling on the surface that Cheez-Its do, and these are even slightly oilier than that I think.

The dough is very simple shredded cheese/butter/flour, like biscuits (scones) without the rising agent, pureed in a food processor with a tiny bit of water to help it hold together. Cheese, of course, is naturally oily, so maybe the butter can be reduced still further? Ideas?

Comments

[kmazzy.livejournal.com]

i think cheese crackers use some kind of powdered cheese. i know you can get a sort of parmesan type cheese powder that might be good to us? then you mix it with flour and end up with a cheesy flour that you turn into crackers rather than having to use actual cheese.

[brownbetty]

Reducing the butter seems sound, to me?