Directions
- 1Shred an 8-ounce block of extra sharp Cabot cheddar cheese.
- 2In a food processor, combine the shredded cheese, 1 cup of all-purpose unbleached flour, and ½ teaspoon of salt.
- 3Add 4 tablespoons of cold, cubed salted butter to the food processor.
- 4Pulse until the mixture resembles grated parmesan cheese.
- 5Add 2 tablespoons of cold water and mix until a dough forms.
- 6Turn the dough out onto a clean wrap, form it into a rectangle, and refrigerate for 30 minutes.
- 7Roll out the chilled dough on parchment paper to about 1/8 inch thickness.
- 8Cut the dough into small squares using a bench scraper or pizza cutter.
- 9Place the squares onto a baking sheet, leaving some space between them.
- 10Prick the center of each cracker with a toothpick or skewer.
- 11Bake in a preheated oven at 350°F for 17-20 minutes, until crispy.
- 12Let the crackers cool on the baking sheet for an hour, then transfer to a cooling rack to completely cool.
- 13Store in an airtight container in the refrigerator or on the counter.
Ingredients
- 8 ounces shredded extra sharp Cabot cheddar cheese
- 1 cup all-purpose unbleached flour
- 0.5 teaspoon salt
- 4 tablespoons salted butter
- 2 tablespoons cold water
Equipment
food processorclean wrapparchment paperovenbaking sheettoothpick or skewer
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