Melt-in-Your-Mouth Homemade Cheese Crackers!
These cheese crackers have a terrific cheesy, tangy flavor. They’re not as crisp as commercial crackers; they have a flaky tenderness similar to what you’d get if you baked little squares of pie crust. The amount of red pepper flakes is just right to give them a bit of a tang without adding heat.
- 1 1/2 cups (6-ounces) extra-sharp Cheddar cheese, grated
- 4 tablespoons (1/2 stick) unsalted butter, softened and cut into pieces
- 3/4 cup flour, plus more for dusting (90 g)
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon milk
Preparation time 10mins
Cooking time 25mins
Preheat oven to 350˚F.
Put everything except the milk in a food processor. Pulse the processor, 5 seconds at a time, for about 5 or 6 times, until the dough is in coarse crumbs.
Add the milk and process until the dough gathers together in a ball.. Roll the dough out on a floured board with a rolling pin that has been floured until it is about 1/8 inch thick. (Deb suggested an 8×10 rectangle.
Cut the dough into 1-inch squares with a sharp knife or pizza cutter. You can put a bit of flour on the blade of the knife to keep it from sticking.Use the flat end of a wooden skewer to poke a hole in the center of each cracker..
Place the crackers at least ¼ inch apart on parchment paper on a baking sheet.
Bake for 12 to 15 minutes until the edges are just starting to brown. (Mine took 13 minutes.)
Put the baking sheet on a rack and let the crackers cool completely.
Eat! Or store in a covered container to eat within a day or two.
Makes about 70 1-inch square crackers