Ingredients
- 3 Cups Cheddar Cheese
- 1 Cup Sunrise Flour Mill Flour (any type)
- 1/4 tsp sea salt
- 5 Tbsp cold butter
- 1 Tbsp cold water
Instructions
- Heat oven to 350 degrees.
- Using a food processor, pulse together cheese, flour, and salt until the cheese mixes in with the flour. This could also be done with a pastry blender.
- Cut cold butter into 5-6 pieces and add to the food processor. Pulse until the mix comes together. It will have a crumbly consistency.
- Add 1 Tbsp of cold water and mix. This should form a dough ball. If you need more water, add ½ Tbsp at a time until a dough ball forms.
- Turn the dough out on a lightly floured surface. Form the dough into a ball and divide the ball into two equal sections. Flatten each section into a disk.
- Place the disk on parchment or waxed paper. Flatten a little more with your hands. Place another piece of paper on top. With the dough placed between the two pieces of parchment paper, roll to desired thickness with a rolling pin (between 1/16 and ⅛ inches thick). Remove the top piece of parchment paper. Transfer the bottom sheet with crackers to a baking sheet. Repeat with remaining dough.
- Place the crackers into the oven. After 5 minutes, remove and carefully cut into squares using a pizza cutter. Place crackers back into the oven.
- Bake for 10 more minutes or until the crackers are golden. Depending on your oven, you may need to rotate the baking sheet to promote even browning.
- Tip: To help get these crackers crispy, after the crackers are finished baking, turn off the oven and open the oven door all the way. Leave it open until most of the oven heat is gone (about 5 minutes or so). Then shut the oven door, and let it cool down with the crackers inside. It made a huge difference for us!
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The cheese should be cut or broken into smallish pieces when using a food processor. If using a pastry blender, the cheese should be grated. I warm the cheese to room temp before mixing it with the flour.
The butter and water can be cool to cold. This isn’t pie crust, so icy cold water and butter aren’t strictly necessary.
I avoid measuring cheese by volume. I would use about 7 to 7 1/2 ounces by weight of cheese for the recipe as written — 4.4 oz (1 cup) flour, 5 TBL butter, and other ingredients as listed above,
A lot of cheese comes in smaller packages, so for a bit smaller batch (still plenty of crackers!), I’d use 3.3 oz (3/4 cup) flour, 4 TBL butter, and 5 to 5 1/2 ounces cheese.
I also add 1 to 1 1/2 tsp dried herb blend such as Herbs de Provence or Penzey’s Mural of Flavor blend. If you like a spicy kick, add 1/2 to 1 tsp of dried powdered chiles in place of or in addition to the herb blend.
Any cheese or blend of cheeses will work here as long as it’s got good flavor. Remember the cheese is the dominant flavor here, so if the cheese is bland, the crackers will also be bland.
The cheese you use should have an overall moisture content and texture similar to cheddar — not too wet like farmer cheese or fresh mozzarella and not too dry like Parmesan.