This recipe came from the blog “in the kitchen with Kath”.These are a dead ringer for the red boxed cheese crackers. If you want them to be crunchier make them even thinner, otherwise they will be slightly puffier, but still really tasty.
- 6 oz grated extra-sharp Cheddar cheese
- 4 tablespoons unsalted butter, softened and cut into pieces 3⁄4 cup flour, plus more for dusting
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon crushed red pepper flakes
- 1 tablespoon milk
Preheat oven to 350°. Put everything except the milk in a food processor. Pulse the processor, 5 seconds at a time, for about 5 or 6 times, until the dough is in coarse crumbs. Add the milk and process until the dough gathers into a ball. Roll the dough out on a floured board with a rolling pin that has been floured until it is about 1⁄8” thick. Cut the dough into 1 inch squares with a sharp knife or pizza cutter. You can put a bit of flour on the blade of the knife to keep it from sticking. Use the flat end of a wooden skewer to poke a hole in the center of each cracker. Place the crackers on a parchment lined baking sheet and bake for 12-15 minutes until the edges are starting to brown. Put the baking sheet on a rack and let the crackers cook completely. Store in an airtight container to eat within a day or two.