Cheese Crackers
Directions
- 1Shred an 8-ounce block of extra sharp cheddar cheese.
- 2Shred an 8-ounce block of extra sharp cheddar cheese.
- 3Shred an 8-ounce block of extra sharp cheddar cheese.
- 4In a food processor, combine the shredded cheese, 1 cup of flour, and ½ teaspoon of salt.
- 5In a food processor, combine the shredded cheese, 1 cup of flour, and ½ teaspoon of salt.
- 6In a food processor, combine the shredded cheese, 1 cup of flour, and ½ teaspoon of salt.
- 7Add 4 tablespoons of cold, cubed salted butter to the food processor.
- 8Add 4 tablespoons of cold, cubed salted butter to the food processor.
- 9Add 4 tablespoons of cold, cubed salted butter to the food processor.
- 10Pulse until the mixture resembles grated parmesan cheese.
- 11Pulse until the mixture resembles grated parmesan cheese.
- 12Pulse until the mixture resembles grated parmesan cheese.
- 13Add 2 tablespoons of cold water and mix until a dough forms.
- 14Add 2 tablespoons of cold water and mix until a dough forms.
- 15Add 2 tablespoons of cold water and mix until a dough forms.
- 16Turn the dough out onto a clean surface and form it into a rectangle.
- 17Turn the dough out onto a clean surface and form it into a rectangle.
- 18Turn the dough out onto a clean surface and form it into a rectangle.
- 19Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- 20Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- 21Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- 22Roll the chilled dough out thinly (about 1/8 inch thick) on parchment paper.
- 23Roll the chilled dough out thinly (about 1/8 inch thick) on parchment paper.
- 24Roll the chilled dough out thinly (about 1/8 inch thick) on parchment paper.
- 25Cut the dough into small squares using a knife or pizza cutter.
- 26Cut the dough into small squares using a knife or pizza cutter.
- 27Cut the dough into small squares using a knife or pizza cutter.
- 28Place the squares onto a baking sheet.
- 29Place the squares onto a baking sheet.
- 30Place the squares onto a baking sheet.
- 31Bake at 350°F (175°C) for 17-20 minutes, until golden and crispy.
- 32Bake at 350°F (175°C) for 17-20 minutes, until golden and crispy.
- 33Bake at 350°F (175°C) for 17-20 minutes, until golden and crispy.
- 34Let the crackers cool on the baking sheet for 1-2 hours, then transfer to a cooling rack to cool completely.
- 35Let the crackers cool on the baking sheet for 1-2 hours, then transfer to a cooling rack to cool completely.
- 36Let the crackers cool on the baking sheet for 1-2 hours, then transfer to a cooling rack to cool completely.
Ingredients
- 8 ounces shredded sharp cheddar cheese
- 8 ounces shredded sharp cheddar cheese
- 8 ounces shredded sharp cheddar cheese
- 1 cup all-purpose unbleached flour
- 1 cup all-purpose unbleached flour
- 1 cup all-purpose unbleached flour
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 4 tablespoons salted butter
- 4 tablespoons salted butter
- 4 tablespoons salted butter
- 2 tablespoons cold water
- 2 tablespoons cold water
- 2 tablespoons cold water
Equipment
food processorparchment paperbaking sheetknife or pizza cutter