Cheesy, flaky, and salty – what’s not to like about cheese crackers? I decided to cook some of my own so I could include my favorite cheese, and they were beyond amazing! Cheese crackers have always been my weakness, but these take my old favorite to a delicious new level.
1 cup all-purpose flour
4 tablespoons Tillamook Unsalted Butter, cold and cut into small pieces
8 ounces Special Reserve Extra Sharp Cheddar Cheese, shredded
¾ teaspoon salt
½ teaspoon cayenne pepper
5 tablespoons cold water
Combine flour, butter, cheese, salt, and cayenne pepper in the bowl of a food processor. Pulse until crumbly, then add in water one tablespoon at a time until dough comes together (you might not need all the water). Wrap dough in plastic wrap, press into a disc, and refrigerate for at least 30 minutes.
Preheat oven to 350°. Line 2 baking sheets with parchment paper or nonstick silicone mats. Set aside.
Separate dough into two sections. Place one section between two pieces of parchment paper. Roll to 1/8-inch thickness, then carefully peel off the top layer. Using a pizza cutter, trim dough into a rectangle, then cut into 2-inch squares. Transfer squares onto baking sheets with a spatula if needed. Repeat with second section of dough.
Bake for 22 to 25 minutes, until crackers are just slightly turning light brown and crispy. Quickly cool and taste one for crispness. If they are not crisp enough, bake for a few more minutes. Store in an airtight container (or eat immediately, like me!).
Tip: try shaking things up by adding different flavors of cheese! I added Tillamook Pepper Jack Cheese with a little extra cayenne pepper for a kick. What about crackers made with Smoked Black Pepper White Cheddar Cheese? Yum!