I've made cheese crackers from a different recipe a couple times before and they were ok, but I found that if they sat very long, they got greasy really fast and then sort of soggy. Not a good quality in a Cheese-it type cracker. These, on the other hand, were flaky and crispy. This is in spite of me not rolling the first batch thin enough. They sat on the counter for a couple hours and they were still as good cold as when I took them from the oven. I'll have to wait and see how overnight goes another time, because the batch was eaten before I could even get any pictures! I used a 1 1/2" biscuit cutter because I don't have any cutsey little cutters, but I think I might have to invest in a goldfish!
- 1 C all-purpose flour
- 4 T cold unsalted butter, cut into small pieces
- 8 oz cheddar cheese (You can use whatever you like. I picked a yellow sharp cheddar)
- 1/2 t salt
- 1/2 t fresh-ground pepper
- A fish cookie cutter (or a biscuit cutter)
- Pulse the flour, butter, cheese, salt, and pepper together using a food processor until the mixture 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.
- Line 2 baking pans with parchment paper and set aside.
- Roll the dough out to 1/8-inch thickness. (If you roll it thicker, it will still work, but the crackers won't be quite as crunchy. This dough rolled out so easily; you'll wish that you always worked with cheddar!)
- Cut out as many crackers as possible.
- Place them 1 inch apart on the prepared baking pans.
- Bake at 350 F until golden and crisp - 15 to 20 minutes.