SHARP CHEDDAR CRACKERS
Cook Time: 20 minutes
Yields: 3 cups cheeze-it sized crackers
INGREDIENTS
6 oz sharp cheddar cheese, grated (Cabot if you can get your hands on it), 4 TBS butter (cut into cubes)
1 scant cup flour (plus some for rolling out the dough), 1/2 tsp salt, heaping 1/4 tsp fresh ground black pepper
1-2 TBS water
INSTRUCTIONS
Preheat the oven to 350. Add all of the dry ingredients (shredded cheese through pepper) to a food processor. Pulse until ingredients are well mixed and the dough is a fine crumb. Add 1 TBS of water and pulse again, just enough to incorporate. If the dough doesn't start to come together, add the second TBS and pulse again. Turn out the dough and form it into a smooth ball. On a floured counter top, press the dough out slightly into a rectangular shape. Sprinkle a bit of flour over the top of the dough
Using a floured rolling pin, roll out the dough into a large rectangle. Try to roll the dough out as evenly as possible and quite thin, 1/8" or thinner. Now it is time to cut the crackers, a few tips:
- Do not attempt to move the dough from the counter top until after the crackers are cut
- Use a pizza cuter or long, smooth knife blade to make your cuts
- First cut off the uneven edges, forming a solid rectangle (set aside)
- Try to cut each strip as evenly as possible so they cook evenly
- First 1" vertical strips then cut 1" horizontal strips, creating 1" square crackers
Using the flat end of a toothpick, press a whole into the center of each cracker. Line a baking tray with tinfoil or parchment. Using a spatula, gently lift the crackers from the counter top and transfer to the pan. Leave only enough space so the crackers are not touching, they will not grow in size. Pop your crackers in the oven for about 20 minutes, or until golden brown . Meanwhile, use your dough scraps to roll out another small rectangle. Repeat the above cutting process and keep using up your scraps until they won't roll out anymore. Store in an airtight container or bag for up to 1 week, if they last that long...