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cheesecreackers

Cheddar-Parmesan Cheese Crackers
Cheddar-parmesan cheese crackers

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  • 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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