Homemade Cheese Crackers

By LHPollack

Ingredients

• 2 cups grated extra-sharp Cheddar cheese
• 1/4 cup butter, softened and cut into pieces
• 1 cup flour, plus more for dusting
• 1/2 teaspoon salt
• 2-3 tablespoons milk

Details

Servings 1
Adapted from momables.com

Preparation

Step 1

Preheat oven to 375˚.
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.

Slowly add the milk and process until the dough gathers together in a ball.

Divide dough into two balls. Roll each dough ball out on a floured board with a rolling pin that has been floured until it is about 1/8 inch thick.

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 a toothpick or 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 – 15 minutes until the edges are just starting to brown. They might puff up too. If you are baking two pans at the same time, swap/rotate the pans halfway through.

Put the baking sheet on a rack and let the crackers cool completely.

Eat or store in a covered container or ziploc to eat within a few days.

Substitute other cheeses for the cheddar for a different snack every time! I've used swiss (Jarlsberg seems to work best) and colby jack, both with great results! I also love the extra sharp white cheddar cheese. wow!

I have a gas oven and it seems to take a little longer to get them nice and toasty around the edges. Mine usually take about 18 minutes. If you use it on convection seriously check around minute 14.