oven to 350°F
a food processor, combine flour, cheese, and butter. Pulse until it’s a crumbly
texture, but well combined. Add water and process until a dough forms. Divide
dough into two balls and chill for 15 minutes in the refrigerator, until firm.
one ball in between two sheets of wax paper. Roll to about 1/8 to 1/4 inch
thick (the thinner the dough the crispier the cracker. Pull top sheet of wax
paper off and cut dough into 1 inch squares using a pizza cutter (can use a
knife). Pick up dough using wax paper and invert onto a parchment paper lined
baking sheet. Carefully peel off the wax paper. Sprinkle lightly with sea salt.
holes in center of each cracker with a toothpick. Bake for 10-15 minutes until
edges are lightly brown. Remove from oven and recut the crackers, just trace
the line you made before. Allow to cool completely before breaking apart.
Repeat with second dough ball.
can store crackers in an air tight container in refrigerator for one week.
80-100 small crackers
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