They are crunchy and flaky and salty. Good alone. Slathered with pb. Layered with cheese. I prefer them to croutons in salads. Crumbled in soup. Crushed in chili. The shape doesn’t matter…square, round, rectangular, hexagonal, fishy.
Author: Fork vs Spoon
Sharp Cheddar Cheese
, room temperature
Ground Black Pepper
All-Purpose Flour (1 cup)
Salt (1 Tbsp)
Ground Black Pepper (1/4 tsp)
. Set aside.
Unsalted Butter (1/2 cup)
Sharp Cheddar Cheese (2 cups)
. Don't worry, it will come together into a butter cheese ball.
With mixer on low, beat in flour mixture and continue to beat until dough forms into a ball. Dump dough onto a lightly floured surface and knead a few times to form into a uniformed dough ball.
Wrap in plastic wrap and place in fridge for about an hour.
Before hour is up, preheat oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll dough out until it is very thin, about a 1/8-inch thickness. Use a small cookie cutter to cut rounds and place them on a prepared bakings sheet. Using a fork, prick holes into the top of the crackers.
Place in preheated oven for 12 to 15 minutes until golden brown. Remove from oven and let cool completely. Store in an airtight container for up to 3 days, but these are best the day of.
Nutrition Per Serving
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