Ingredients
- 6 ounces Sharp Cheddar Cheese, shredded (we used 2% Kraft Sharp Cheddar)
- 1/4 cup butter, cold and cut into cubes (I think cold butter makes the dough easier to work
- 3/4 cup all purpose flour (plus a little more for dusting, could use 1/2 whole wheat, 1/2 AP)
- 1/2 teaspoon kosher (or coarse) salt
- 1/2 teaspoon crushed red pepper flakes (use less if you want less of a kick)
- 1 tablespoon milk (we used 2% milk)
Instructions
- Preheat oven to 350° — we cooked ours on a silicone mat, if you don’t have one, you should get one! Alternatively, Grease baking sheet, or line with parchment paper.
- Place first 5 ingredients in food processor, and pulse until it turns into coarse crumbs.
- Add milk and process until dough forms. We ended up using another 1/2 teaspoon. You want enough milk to make the ingredients into dough (not dry crumbs)
- Using your hands form dough into a ball, then flatten on floured work surface.
- Roll out dough to 1/8″ thick. Try to roll into rectangle as best as you can.
We used a pizza cutter, cut dough into one inch squares. Use a wooden chopstick to poke a hole in the center of each cracker- Then we transfer crackers to the baking sheet using a pastry cutter (spatula would be fine). You can place them fairly close together, they will puff up, but not spread much, but do not double stack them.
- Bake for 12-15 minutes, until edges start to brown. Do not over cook.
- We let them cool in a colander resting on a wire rack to allow the air to circulate.
Side note: We have a convection oven and cooked about 12 to 13 minutes. - Enjoy when cool. Store in airtight container (read they will keep for up to 3 days in a cool place).
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