8 ounces shredded SHARP cheddar cheese (or pepper jack)
½ cup butter at room temperature
1 ½ cups flour
½ teaspoon salt
¼ teaspoon black pepper
pinch of cayenne pepper (leave out if you use pepper jack)
2 tablespoons water
Preheat oven to 350°. Mix above ingredients with electric mixer for 1 minute. This will look dry and crumbly, but thats ok. Pour out onto counter and squeeze ingredients together; form into a nice smooth 12” log.
Wrap in plastic wrap and chill at least a couple hours. Cut thin slices and place on parchment paper lined cookie sheet. Poke a few holes in each cracker with fork tines and sprinkle with a little kosher style salt. Bake for 20 minutes. Cool completely before eating.
NOTE: I usually chill my dough overnight.
NOTE: You can bake part of these and keep the rest of the dough in the fridge for up to a week (covered well).
NOTE: Original recipe said to slice these ¼” thick, but we didn’t like them at all. I sliced them a lot thinner and it was a huge improvement!!!
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1 ½ cups flour
½ teaspoon salt
¼ teaspoon black pepper
pinch of cayenne pepper (leave out if you use pepper jack)
2 tablespoons water
Preheat oven to 350°. Mix above ingredients with electric mixer for 1 minute. This will look dry and crumbly, but thats ok. Pour out onto counter and squeeze ingredients together; form into a nice smooth 12” log.
Wrap in plastic wrap and chill at least a couple hours. Cut thin slices and place on parchment paper lined cookie sheet. Poke a few holes in each cracker with fork tines and sprinkle with a little kosher style salt. Bake for 20 minutes. Cool completely before eating.
NOTE: I usually chill my dough overnight.
NOTE: You can bake part of these and keep the rest of the dough in the fridge for up to a week (covered well).
NOTE: Original recipe said to slice these ¼” thick, but we didn’t like them at all. I sliced them a lot thinner and it was a huge improvement!!!
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