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Cheese Crackers

https://foodwishes.blogspot.com/2013/10/cheesy-crackers-simple-joy-of-homemade.html https://www.youtube.com/watch?v=gxOTPTMyiHU https://joythebaker.com/2012/10/sharp-cheddar-cheese-crackers/

see also: https://www.fifteenspatulas.com/puffed-cheddar-cheese-twists/ (which uses egg white instead of water) see also: https://preppykitchen.com/shortbread-cookies-recipe/

makes about 30-35 crackers, or 6-8 shortbread brick cookies

  • 2 tablespoons room temperature unsalted butter
  • 3 ounces【85 g】 sharp cheddar cheese, grated (about 3/4 cup【177 mL】 lightly packed)
  • 1 ounce【28 g】 Parmigiano-Reggiano cheese, finely grated (about 1/3 cup【79 mL】 lightly packed)
  • 1/2 tsp paprika
  • pinch of cayenne (skipped)
  • 1/4 teaspoon salt
  • 1/2 cup【118 mL】 all-purpose flour (2.25 oz【64 g】 by weight)

  • 1 tablespoon cold water

  • Cream together the butter, cheese, spices, and salt. Use a fork.

  • Add flour and keep mixing to form sand.
  • Add just enough cold water to make it come together. Possibly no water will be needed.
  • Optionally chill in the fridge or freezer to make it easier to roll out
  • Flour a work surface and the dough itself, which is hopefully already in the shape of a disk.
  • Roll out the dough, then cut into shapes.
  • Dock the dough (make dots with a fork or something) to allow some steam to escape.
  • Bake at 180C for 10-15 minutes.
  • Allow to cool slightly before picking them up.
  • Store in an airtight container.

Notes:

  • maybe a bit of sugar would be nice
  • can substitute with 4oz of almost any cheese
  • a tiny bit more butter might help, but then expect not to need any water
  • if you make brick shapes (like shortbread cookies) then maybe freeze before baking to keep the shape