At my house we go through boxes upon boxes of cheese crackers, my three year old loves them, and while he will share if forced, he doles them out to his daddy one at a time.
This is a good recipe for young cooks, as it is easy, but due to the novelty, it will get them lots of complements from those that they share with.
Now that I bought a stand mixer I plan on making this pretty often. They don’t cook as crispy as the store bought chips, but I think is you cooked them twice the would get harder.
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter, cut into small pieces
- 8 ounces sharp cheddar cheese, grated
- 3/4 teaspoon salt
- 2 tablespoons cold water
- 1/2 teaspoon ground mustard (optional)
- Food Processor
- Measuring cups and spoons
- Plastic wrap
- Pizza cutter
- Baking sheet
- Parchment paper.
- In a food processor, pulse all the ingredients (except the water) until it looks like course crumbs.
- Once you get the crumbly texture, add in water 1 tablespoon at a time while continuing to pulse the food processor.
- Remove the mixture from the food processor
- Wrap the mix in plastic wrap and refrigerate for at least 20 minutes.
- Preheat oven to 350 degrees.
- Roll out dough until it is very thin, and then cut into squares using a pizza cuitter.
- Use a toothpick to poke a hole in the middle of each cracker.
- Place crackers on lined baking sheet, since the crackers don’t expand much you can put them close together.
- Bake for 13-15 minutes or until crispy.