This original recipe is from Better Homes & Gardens, but I’ll throw in my experience to this easy recipe that’s worth the time.
I have pictures of the process, but we ate those bad boys up so fast, I didn’t get a picture of the finished product! I will the next time.
You can click on any of the pictures for a larger look.
8 oz Extra Sharp Cheddar Cheese coarsely shredded
4 T Unsalted Butter (We used regular salted butter)
1 t Kosher Salt (We used sea salt)
1 C All-Purpose Flour
2 T Ice Water
You can buy pre-shredded cheese, but Cecil bought a pound black wrapped brick of Tillamook Extra Sharp Cheese and I grated it myself.
- In the bowl of a stand mixer fitted with a paddle attachment, mix the cheese, butter, and salt. Add the flour and mix on low (dough will be pebbly).
Slowly add the water and mix as the dough forms a ball.
- Pat the dough into a disk, wrap with plastic wrap, and refrigerate for an hour.
- Preheat the oven to 375 F. Line two baking sheets with parchment paper. Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10×12 inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer them to the baking sheets.
We used a pizza cutter and it worked just fine. I’m sure it didn’t affect the taste.
- Bake for 15 to 17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool.
Our oven cooks slow so 17 minutes was just perfect. These taste great eaten warm with some nice red wine or a beverage of your choice.
I’m looking forward to making them again.