Cheese Crackers

These are quick, easy, and conveinent to prepare for a yummy addition to any meal. The majority of the prep work is completed using a food processor, and both the dough and the crackers themselves may be made in advance. These crackers are crisp, very cheesey, and flavourful. The recipe came from a Woman's Day Magazine.

Cheese Crackers
8 ounces (about 1 cup, more or less) finely shredded sharp cheddar cheese
1/2 cup butter, softened
1 1/2 cups all-purpose flour
1 Tbsp. granulated (white) sugar
1/2 tsp. salt
1/4 tsp. cayenne, if desired (paprika and ground black peper are also good)
1 Tbsp. water

In a large food processor, combine the cheese and the butter until well blended. Add the flour, sugar, salt, and cayenne, pulse several times until well blended. Add water, pulse just until mixture comes together and forms a dough. Knead breifly, just until smooth. Divide dough in half, form each half into an 8 inch log, wrap in plastic wrap and refrigerate. (Dough must be refrigerated for at least two hours and up to three days.)

Heat oven to 375◦F. Grease or line baking sheets. With a sharp knife, slice dough logs into 1/4 inch thick slices, arange on baking sheets. Poke a few holes in each cracker using a wooden skewer, to resemble buttons. Bake for 12-14 minutes, or until edges are just golden. (Crackers can be baked up to a week in advance, stored in an airtight container, and reheated at 350◦F for 3-5 minutes to crisp, if desired.)

NOTE: I only have a very small mini-chop food processor, and a five-cup blender, so I had to make a few adaptations to the recipe instructions. I combined the cheese and butter in my blender, to form a kind of smooth paste. Then I dumped it into a large bowl and mixed in the dry ingredients by hand, sprinkled it with water, and mixed in again. Even when using the food processor, the mixture must still be kneaded breifly at this point, so I then continued with the recipe.

Cheese Crackers.” http://www.womansday.com/Recipes/Cheese-Crackers-Recipe.html. Woman's Day, n.d. Tuesday, September 6, 2011