Homemade cheese crackers melts in your mouth
- Replies 16
1½ cups (6 oz) grated extra-sharp Cheddar cheese
4 tablespoons (1/2 stick) unsalted butter, softened and cut into pieces
¾ cup (90 g) flour, plus more for dusting
½ teaspoon salt
½ teaspoon crushed red pepper flakes
1 tablespoon milk
1. Preheat oven to 350˚.
2. 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.
3. Add the milk and process until the dough gathers together in a ball.
4. Roll the dough out on a floured board with a rolling pin that has been floured until it is about 1/8 inch thick.
5. 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.
6. Place the crackers at least ¼ inch apart on parchment paper on a baking sheet.
7. Bake for 12 – 15 minutes until the edges are just starting to brown. (Mine took 13 minutes.)
8. Put the baking sheet on a rack and let the crackers cool completely.
9. Eat! Or store in a covered container to eat within a day or two.
4 tablespoons (1/2 stick) unsalted butter, softened and cut into pieces
¾ cup (90 g) flour, plus more for dusting
½ teaspoon salt
½ teaspoon crushed red pepper flakes
1 tablespoon milk
1. Preheat oven to 350˚.
2. 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.
3. Add the milk and process until the dough gathers together in a ball.
4. Roll the dough out on a floured board with a rolling pin that has been floured until it is about 1/8 inch thick.
5. 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.
6. Place the crackers at least ¼ inch apart on parchment paper on a baking sheet.
7. Bake for 12 – 15 minutes until the edges are just starting to brown. (Mine took 13 minutes.)
8. Put the baking sheet on a rack and let the crackers cool completely.
9. Eat! Or store in a covered container to eat within a day or two.
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yum next bake for me. Better than buying crackers.
haven’t heard you for awhile
oh and in the cooking section again.how lovely.
and there is hundreds of this recipe on the web lovey. happy Sunday to you lovey.
glad to see it's not just me you are attacking, at least your a little nicer to babybird
