Cheese Crackers
(Adapted from a recipe on smittenkitchen.com, which was credited to a recipe in The Lee Bros. Southern Cookbook)
Makes about 70 1-inch square crackers
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
A little over 6 ounces of cheese – close enough!
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. (Deb suggested an 8×10 rectangle.)
I don’t know why I couldn’t roll my dough into a neat 8×10 rectangle. It still worked.
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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