Cheese Crackers
Directions
- 1Shred an 8-ounce block of extra sharp Cabot cheddar cheese.
- 2Shred an 8-ounce block of extra sharp Cabot cheddar cheese.
- 3Shred an 8-ounce block of extra sharp Cabot cheddar cheese.
- 4In a food processor, combine the shredded cheese, 1 cup of all-purpose unbleached flour, and ½ teaspoon of salt.
- 5In a food processor, combine the shredded cheese, 1 cup of all-purpose unbleached flour, and ½ teaspoon of salt.
- 6In a food processor, combine the shredded cheese, 1 cup of all-purpose unbleached 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 wrap, form it into a rectangle, and refrigerate for 30 minutes.
- 17Turn the dough out onto a clean wrap, form it into a rectangle, and refrigerate for 30 minutes.
- 18Turn the dough out onto a clean wrap, form it into a rectangle, and refrigerate for 30 minutes.
- 19Roll out the chilled dough on parchment paper to about 1/8 inch thickness.
- 20Roll out the chilled dough on parchment paper to about 1/8 inch thickness.
- 21Roll out the chilled dough on parchment paper to about 1/8 inch thickness.
- 22Cut the dough into small squares using a bench scraper or pizza cutter.
- 23Cut the dough into small squares using a bench scraper or pizza cutter.
- 24Cut the dough into small squares using a bench scraper or pizza cutter.
- 25Place the squares onto a baking sheet, leaving some space between them.
- 26Place the squares onto a baking sheet, leaving some space between them.
- 27Place the squares onto a baking sheet, leaving some space between them.
- 28Prick the center of each cracker with a toothpick or skewer.
- 29Prick the center of each cracker with a toothpick or skewer.
- 30Prick the center of each cracker with a toothpick or skewer.
- 31Bake in a preheated oven at 350°F for 17-20 minutes, until crispy.
- 32Bake in a preheated oven at 350°F for 17-20 minutes, until crispy.
- 33Bake in a preheated oven at 350°F for 17-20 minutes, until crispy.
- 34Let the crackers cool on the baking sheet for an hour, then transfer to a cooling rack to completely cool.
- 35Let the crackers cool on the baking sheet for an hour, then transfer to a cooling rack to completely cool.
- 36Let the crackers cool on the baking sheet for an hour, then transfer to a cooling rack to completely cool.
- 37Store in an airtight container in the refrigerator or on the counter.
- 38Store in an airtight container in the refrigerator or on the counter.
- 39Store in an airtight container in the refrigerator or on the counter.
Ingredients
- 8 ounces shredded extra sharp Cabot cheddar cheese
- 8 ounces shredded extra sharp Cabot cheddar cheese
- 8 ounces shredded extra sharp Cabot 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 processorclean wrapparchment paperovenbaking sheettoothpick or skewer