Cheese Crackers
8oz cheddar cheese 4 Tbsps. salted butter, room temperature 1 cup all-purpose flour Salt, to taste 1 Tbsp. Paprika 2-4 Tbsps. chilled water Preheat oven to 350°F. Line baking sheet with parchment paper. In medium bowl, combine cheese and butter. Mix well. Add flour, salt and paprika and mix. Add water one tablespoon at a time and mix between each addition. Only use enough water to have the dough come together and not be crumbly. Form dough into ball and wrap in cling wrap. Refrigerate for one hour. Take dough out of fridge and roll out to 1/4 inch thickness. If needed, separate dough into thirds to make it easier to roll out. The thinner you can make them, the crisper they will be. Use pizza cutter or sharp knife to cut dough into squares. Make hole in center of each square with help of fork. Transfer to prepared baking sheet. Bake for 17 minutes or until golden brown in color. Remove from oven and allow to cool. They will crisp up once they cool. Crispy cheese crackers are ready to serve. Store in air tight container up to a week.
8oz cheddar cheese 4 Tbsps. salted butter, room temperature 1 cup all-purpose flour Salt, to taste 1 Tbsp. Paprika 2-4 Tbsps. chilled water Preheat oven to 350°F. Line baking sheet with parchment paper. In medium bowl, combine cheese and butter. Mix well. Add flour, salt and paprika and mix. Add water one tablespoon at a time and mix between each addition. Only use enough water to have the dough come together and not be crumbly. Form dough into ball and wrap in cling wrap. Refrigerate for one hour. Take dough out of fridge and roll out to 1/4 inch thickness. If needed, separate dough into thirds to make it easier to roll out. The thinner you can make them, the crisper they will be. Use pizza cutter or sharp knife to cut dough into squares. Make hole in center of each square with help of fork. Transfer to prepared baking sheet. Bake for 17 minutes or until golden brown in color. Remove from oven and allow to cool. They will crisp up once they cool. Crispy cheese crackers are ready to serve. Store in air tight container up to a week.
Recipe adapted from archanaskitchen.com.
