Cheese Crackers

Cheese Crackers

1 cup all-purpose flour

3/4 tsp. salt

1/2 tsp. ground pepper (optional) - I left this out.

4 TBSP cold unsalted butter, cut into small pieces  (I used light stick margarine)

8 ounces grated cheddar cheese (I used part sharp cheddar and part mexican blend cheese)

3-4 TBSP water

In a food processor, Pulse the flour, salt and pepper, then add butter and pulse until the mixture resembles coarse meal. Add grated cheese a little at a time until the mixture again resembles coarse meal.

Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, until the dough forms into a ball. It will probably take a minute or so.

Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.

Roll the dough out to 1/8th-inch thickness directly onto a baking sheet. You don't want to roll them paper thin, neither do you want to roll them too thick. If they are too thin, they will not puff up as much. If they are too thick, they will not be as crispy.

Using a knife or pizza cutter, cut 1 inch squares.

Bake at 350° F for 15-20 minutes or until crackers are golden brown. Watch them after the 10 minute mark.

I found that I had a small set of animal cookie cutters that work great for this.  I store the crackers in a glass jar.

My original post here. 

Here is a picture of the cutters that I use.  Makes the crackers larger than Goldfish but a good size for little people.