If you are anything like me( I love sharp Cheddar cheese), this is a recipe that you must try. Its really easy and does not go wrong at all. It can also be customized to give it more flavor with herbs or spices. Can give store brought Cheezits a good run for its money. The trick is to use good sharp cheddar, the kind that has been aged for a longer period of time. I used the Wisconsin Cheddar from Trader Joes, aged for 9 months, turned out to be really good.
These crackers are also a great substitute for bread croutons in a good soup.
- All Purpose flour- 3/4 cup + a little for dusting
- Butter- 4 Tbsp, cut into small pieces
- Sharp Cheddar- 6 OZ( I used 3/4 of a 0.5lb slab), Shredded fine
- salt- 1 tsp
- Chilli powder or chilli flakes- 1/8 tsp
- Roasted cumin powder- 1 tsp ( Any herbs like dry rosemary or sage or spices can be used, its optional. I just experimented with Cumin powder)
- Ice cold water- 2 Tbsp approximately
Run the first 6 ingredients in a food processor till the mixture is crumbly. Add 1 TBSP of water and run again. If the mixture form a dough that just manages to come together, there is no need to add more water. Or else, add more water till the the mixture forms a dough that just barely come together.
Make a ball of the dough and keep in the refrigerator for about 2 hours. This makes the butter and cheese harden and the resulting crackers very crisp.
After about 2 hours, Preheat the oven to 375 Degrees F or 200 Degrees C. Take out the dough from the refrigerator and roll it on a silicon sheet or a piece of parchment paper into a sheet about 1/8 inch in thickness. Cut out the crackers into any shape you prefer. Separate the crackers and place them a few centimeters apart on a baking tray. Bake in the oven for 8-10 minutes, till the edges start getting brown. Turn them over and bake for an additional 5 minutes to make them crispy. Remove from the oven, cool well and store in an airtight container till they last( which I am assuming won’t be more than a couple of days) They are that irresistible.