Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1

    cup all purpose flour

  • ½

    teaspoon salt

  • ½

    cup finely grated Heritage Cheese from Sunset View Creamery

  • 1

    teaspoon rosemary

  • 4

    Tablespoons butter

  • ¼

    cup half & half (or milk if you don't have half & half available)

  • Course salt, pepper, sesame or poppy seeds


Heat Oven to 400 degrees. Lightly spray and flour a baking sheet Put flour, salt, cheese, rosemary and butter in the bowl of a mixer or food processor. Pulse until the flour and butter are combined. Add the Half & Half and let machine run until a dough forms. If it doesn't come together add a little more liquid 1 teaspoon at a time until the mixture holds together--I didn't have to add any additional liquid. Roll out dough on a lightly floured surface until 1/4" thick or even thinner. I chose to prick the dough with a fork and add my topping at this point! Cut the dough into small squares (1 1/2" or less) and transfer them to the baking sheet (a fluted pastry cutter makes a pretty cracker) Bake until moderately browned, about 12 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days. NOTE: These get a little soft when stored in a container. If you are baking them less than a day in advance, it is OK to leave them uncovered to maintain the best texture. ENJOY--be mindful--THEY WON'T LAST LONG--I FOUND MAKING A DOUBLE BATCH WAS A BETTER CHOICE!


Facebook Conversations