These crackers have been on my to-make list for years, but for some reason they intimidated me. So, I decided to tackle them for our first Baking Club meeting. They were surprisingly easy and delicious! The trick is to roll them very, very thin. I rolled them right on my Silpat and left them there for baking. I used the round end of a large pastry tip to cut the circles.
-Tasty Kitchen
8 ounces, weight Sharp Cheddar Cheese,
Shredded
4 Tablespoons Butter, Cut Into Cubes
1 cup Flour
¾ teaspoons Salt
2 Tablespoons Cold Water
Pulse everything (except water) together in the food processor until the dough resembles coarse sand.
Pulse everything (except water) together in the food processor until the dough resembles coarse sand.
Pulse in water, 1 tablespoon at a time.
Remove dough from the processor, wrap in plastic, and chill for 20 minutes.
Roll out the dough and cut into desired shapes. You can use a toothpick to make the eyes and smile if desired. Place on a parchment paper lined cookie sheet.
Bake at 350 degrees F for about 15 minutes, or until crispy.
Makes approximately 7 dozen crackers.
Remove dough from the processor, wrap in plastic, and chill for 20 minutes.
Roll out the dough and cut into desired shapes. You can use a toothpick to make the eyes and smile if desired. Place on a parchment paper lined cookie sheet.
Bake at 350 degrees F for about 15 minutes, or until crispy.
Makes approximately 7 dozen crackers.
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