Cut the dough into 1-inch squares with a sharp knife or pizza cutter. I don’t know why I couldn’t roll my dough into a neat 8×10 rectangle. Roll the dough out on a floured board with a rolling pin that has been floured until it is about 1/8 inch thick. Add the milk and process until the dough gathers together in a ball.Ĥ. Pulse the processor, 5 seconds at a time, for about 5 or 6 times, until the dough is in coarse crumbs.ģ. Put everything except the milk in a food processor. ¾ cup (90 g) flour, plus more for dustingĪ little over 6 ounces of cheese – close enough!Ģ. Southern Cookbook)ġ½ cups (6 oz) grated extra-sharp Cheddar cheeseĤ tablespoons (56 grams or 1/2 stick) unsalted butter, softened and cut into pieces (Adapted from a recipe on, which was credited to a recipe in The Lee Bros. I’m packing them up in a plastic container they’ll make a terrific snack for tomorrow’s hike! I had fun staging the photo with the martinis, but we’re not eating the crackers tonight. The recipe doesn’t really make very many, so I can’t imagine they would last 2 days. If you don’t, you could probably use a pastry blender to mix it together.ĭeb advises that these will keep in the refrigerator in a sealed container for 2 days. This recipe is super-simple if you have a food processor. The amount of red pepper flakes is just right to give them a bit of a tang without adding heat. They’re not as crisp as commercial crackers they have a flaky tenderness similar to what you’d get if you baked little squares of pie crust. Well, I now have a new favorite homemade cheese snack! These cheese crackers have a terrific cheesy, tangy flavor. (Kind of like the crackers that come in the red box.)

I decided to cut the dough into little bite-sized squares. I adapted Smitten Kitchen’s recipe for Cheese Straws (which Deb adapted from The Lee Bros. Cheese crackers! Who doesn’t love them? I had some Tillamook Extra Sharp Cheddar and decided I’d try to make my own.

Cheese crackers baked