Cheese Crackers

If you have a food processor, you can make your own crackers. It is as easy as making pie dough. Use your imagination to swap-out the types of flours, cheeses and spices to suit your palate and menus. (NOTE: I make these crackers for kids, using mild cheddar and omitting the cayenne, photo below.) All the ingredients are readily available organic, as well. I've also tried the crackers with olive oil instead of butter, but butter is better.

1 cup flour
½ teaspoon salt
½ teaspoon baking powder
1 teaspoon cayenne pepper
4 Tablespoons cold, unsalted butter (1/2 stick),
     cut into 4 pieces
1 cup finely grated extra-sharp cheddar cheese
1/3 cup milk or half & half (I use half & half)

Heat oven to 400 degrees. Line a baking sheet with parchment paper; set aside. (This recipe makes about 80 crackers, so you will need to bake in batches, or use two baking sheets.) Place the flour, salt, baking powder, cayenne pepper, and butter into bowl of food processor. Pulse until well-blended, about 30 seconds. Add the cheddar cheese and pulse again, about 15 seconds. With motor running, drizzle-in the milk or half & half until a ball starts to form. Turn out to floured board. Knead briefly to a ball. Cut in half. Place one half of dough in the fridge, and roll other half with a rolling pin like it was pie crust - same thickness - approximately 1/8th inch.

Cut into small-sized pieces (about 1.5 inches), shaped with a pastry wheel, pizza wheel, knife or small cookie cutters. Place on parchment lined baking sheet, and pierce decoratively with fork. Crackers can be less than 1/2" apart as they do not raise much. Place dough scraps in fridge and repeat rolling/cutting process with second ball of dough. Knead both sets of scraps together; roll and cut. Any remaining scraps will be too tough, so discard.

Bake for 12 minutes or until just browning at edges. Remove to wire rack to cool. Store in sealed container. Makes about 80 1.5 inch crackers.