cheesecreackers
- 6 tbsp. cheddar cheese (measure by laying a stick of butter up against your block of cheese and cutting off a volume equal to the volume of 6 tbsp. of butter)
- 0.5 c. parmesan cheese (pre-grated cheap kind is fine)
- 0.75 c. flour
- 2 tbsp. sugar (or a little less)
- 0.25 tsp. paprika
- 0.25 tsp. salt (or a little more)
- 0.125 tsp. pepper
- 4 tbsp. butter
- 2 tbsp. water (or
a little more)
Cut cheddar into large
chunks. Put in a food processor with parmesan, flour, sugar,
paprika, salt, and pepper. Blend until cheddar is broken up into
small bits (as if it were butter in pie crust.) Add butter in
large chunks and blend until it is also broken up into small
bits. Add water and blend until dough begins to stick
together. (Add a bit more water if necessary to get the dough to
hold together, but dough should be very dry still.)
Roll the dough into a log about two inches in diameter. Chill for
two hours in the refrigerator. Then preheat the oven to 375 F
and cut 0.25 inch thick slices of the log. Place the slices just
barely not touching on an ungreased cookie sheet and bake for 5 to 7
minutes until the bottoms are brown. Then flip crackers over and
bake 4 to 6 minutes until the other side is brown.
If you're in a rush, don't put the log in the freezer and let it
freeze solid. Instead, just cut the slices at room
temperature. You'll have to cut the slices a little thicker, but
you can mash them down on the cookie sheet so that they're the right
thickness. The only problem is that your crackers won't be quite
as uniform in shape and thickness, but we don't mind. This is how
I made the crackers in the photo.
Makes enough to snack on, but Mark eats this recipe up overnight.
Once you decide you like it, it's probably worth doubling....
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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