- 1 C all-purpose flour
- 4 T cold unsalted butter, cut into small pieces
- 8 oz (1 cup) cheddar cheese
- 1/2 t salt
- 1/2 t fresh-ground pepper
- 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 with a knife.
- Place them 1 inch apart on the prepared baking pans.
- Bake at 350 F until golden and crisp - 15 to 20 minutes.
Alterations: I used 4oz of cheddar and 4oz parmesan/romano. I rolled the dough thicker for softer crackers.
Verdict: Well, I need to make more because they were devoured by my toddler (and myself) in one hour! They are very buttery. A dash of garlic salt would be a tasty addition.