Cheddar Cheese Crackers

Sunday, November 25, 2012

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Cheese crackers…

The best of both worlds… cheese and crackers…

I wonder who thought of them, really…

I bet you anything it was a lazy person… who got tired of placing the cheese on the crackers… who just wanted to shove a whole handful in their mouth…  “Why not make a cracker that is both?”

Tada! A lazy mans snack…

Let’s make that snack…

Cheese… beautiful cheese…

Butter… gorgeous butter..



Mix those together until creamy-ish

Dump in your flour

Mix till everything is crumbly like so..

Add water, a tablespoon at a time till dough comes together in a soft ball.

Plop it in a plastic bag and let rest in the fridge for 30 minutes

Cut in half for easier handling

Roll out… the thinner the better…

If you have one of  those fancy scallop cutter thingys… use it  and then with a fork , indent in the middle of cracker

Bake for 13 to 15 minutes

Store in airtight container for up to three days if they last that long…

Cheddar Cheese Crackers

4 tablespoons (1/2 stick) unsalted butter, at room temperature

8 ounces sharp cheddar cheese, finely grated

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

1 cup all-purpose flour

2 tablespoons cold water

In the bowl of an electric stand mixer fitted with a paddle attachment, beat together butter, cheese, salt and pepper.  With mixer on low-speed, slowly add flour.  Mixture will become dry and crumbly.  Add two tablespoons of water, one tablespoon at a time.  Beat until mixture just comes together into a ball.  The mixture may take an extra teaspoon of water, but don’t add too much.  The dough should be moist but not wet.

Wrap cracker dough in plastic wrap and refrigerate for at least 30 minutes (an hour is better).  The dough can also be frozen for future use.

While dough chills, place a rack in the center and upper third of the oven and preheat oven to 375 degrees F.  Grease two baking sheets with oil and set aside.

On a lightly floured work surface, roll dough very thin, about an eighth of an inch thick.  Dot center of cracker with a fork, or the end of a paint brush.  Place crackers on prepared baking sheets.  The pieces can be close together as they won’t expand much when baking.  Bake for 13 to 15 minutes until fragrant, golden brown, and crisp.  Allow to cool before serving.

The crackers can be stored in an airtight container for two or three days.


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