Cheese Crackers

I made these Cheese Crackers last weekend and they were delicious, especially just out of the oven  . . . in fact so good you may not have many left by the end of the day (or hour). I found the recipe here (link), however it originally came from here (link).  The first link is good if you like to see lots of photos of the process.

These are the ones I made, they are small and crisp (flaky) and o' so yummy!

• 1 cup all-purpose flour

• 3/4 tsp. salt

• 1/2 tsp. white ground pepper (optional)
• 
4 TBSP cold unsalted butter cut into small pieces

• 8 ounces grated cheddar cheese

• 3-4 TBSP water

      ***I added 1 teaspoon of cayenne pepper to add a bit of heat

Pulse the flour, salt and pepper, then add butter and pulse until the mixture resembles coarse meal. 

Add grated cheese a little at a time until the mixture again resembles coarse meal.

Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, and only enough so that the dough forms a ball and rides the blade. 



Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours (I left mine the 24 hours). 



Roll the dough out to 1/8th-inch thickness directly onto a baking sheet. 
Using a knife or pizza cutter, cut 1 inch squares, then bake at 350° F for 15-20 minutes or until crackers are golden brown. 

If the outer edges your pan are done but the crackers in the centre still need a few more minutes- remove crackers on the edges and bake the centre crackers for a few more minutes. 

Remove from oven and re cut any squares that may be stuck together. Store in an airtight container for up to one week or freeze.

~oOo~

If you want to make these crackers "fish shaped" but don't have a cutter - this is how to make your own: link

~oOo~