Cheddar Cheese Crackers
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- Prep Time20 min
- Total Time1 h 15 min
- Makes4 cups
(Recipes by Irene Ngo, Produced by Sun Ngo, Photography by Erik Putz, Prop Styling by Madeleine Johari, Food Styling by Michelle Rabin)
Go all out with homemade crackers for a crisp, decadent snack.
Ingredients
1 cup all-purpose flour
1/4 tsp salt
1/4 tsp cayenne, (optional)
1/4 cup cold butter, cut in small cubes
1 1/4 cups grated orange or white aged cheddar, (113 g)
2 tbsp cold water
Instructions
Position rack in centre of oven and preheat to 350F.
Whirl flour with salt and cayenne in a food processor. While pulsing, gradually add butter and cheese until mixture resembles fine crumbs. Add cold water. Pulse just until mixture forms coarse crumbs. Form dough into 2 balls, and then flatten each into a square.
Cut 4 pieces of parchment to fit a baking sheet. Place 1 piece of dough between 2 parchment sheets. Roll to 1-mm thickness. Repeat with remaining dough and parchment sheets. Refrigerate dough sheets on a flat surface until firm, about 15 min. (If you don’t have room in your fridge, place both dough sheets, lined with parchment, on top of each other on a baking sheet and place in the freezer.)
Working with 1 pastry sheet at a time, place on counter. Peel off top parchment. Using a pastry cutter or paring knife, cut dough into 1-in. squares, using a ruler for straighter lines, if desired. (It’s okay if there is no space between crackers.) Transfer parchment with crackers to baking sheet.
Bake, rotating sheet halfway through, until crackers are puffed and golden-brown, 13 to 16 min. Transfer parchment and crackers to a wire rack and let cool completely. Repeat with remaining pastry sheet. Store crackers in an airtight container for up to 5 days.
Kitchen tip
Because the crackers are so thin, rotating the sheets halfway through will allow them to bake more evenly if there are hot spots in your oven.
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