Crispy Cheese Crackers

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Don’t get me wrong, I’m all about the sweets. But (there’s always a but) there is just something about a savory snack that I can’t resist. Maybe it’s all the sweets that make me crave salty? And then the salty snacks that make me want sweet? IT’S A VICIOUS CYCLE I’M YELLING ABOUT, BUT HONESTLY NOT MAD ABOUT. These crackers are (dare I say it) better than actual cheez-its… and easier than putting pants on and going out to the store. Shh… don’t tell Kellogg. (Kellogg, if you’re reading this, I LOVE you and am totally open to free snacks - salty or sweet).

Crispy Cheese Crackers

Time: 1 Hour & 30 Minutes // Servings: 4

INGREDIENTS

  • 8oz sharp cheddar cheese, grated

  • 4 tbsp unsalted butter, at room temperature

  • 1/2 tsp salt

  • 1 cup flour (can be gluten-free flour!!)

  • 2 tbsp ice water

  • Flaky sea salt (for topping)

DIRECTIONS

  • Add cheese, butter, and salt to a food processor and combine. The mixture will be crumbly.

  • Slowly add in flour. Mix until the flour is just combined and then add ice water.

  • Divide the dough and mold in to two even discs. Wrap with plastic wrap and chill in the refrigerator for at least 30 minutes.

  • While dough is chilling, preheat oven to 375 degrees

  • Remove dough from refrigerator and roll each disc out onto parchment paper until it is 1/8 inch in thickness. Cut dough into 1 inch squares - a pizza cutter or pastry wheel is easiest but a sharp knife will work as well! (Or find cute mini cookie cutters and use those to make fun shapes!) Use a toothpick to punch a whole into the middle of each square and top with a sprinkle of flaky salt.

  • Bake for 10-15 minutes until the square begin to puff up and brown around the edges.

  • Store in an airtight container for up to one week.

Kristen Page