Move over cheese it's this is a homemade version, flakey, buttery, cheesy and with a little puff. Different of course and so good with your cocktail or just for snaking. I am taking them down to the beach this evening so we can all snack on them and watch the sunset. Really easy to make with the food processor and fast. Two people said " better than Cheese It's" and I agree.
1 1/2 cup flour
1 1/4 teaspoon sea salt
Pinch of cayenne pepper or chipotle chili pepper that's what I used
2 cup of shredded cheddar cheese
1/4 cup parmesan cheese
1/2 cup cold butter, cubed
1/4 cup cold water, or more if needed
Preheat the oven to 425 degrees, line cookie sheet with parchment paper.
In the food processor, pulse the flour with the salt, cayenne pepper, cheddar and parmesan to combine. Add the butter and pulse until mixture looks like coarse meal. About 1 min.
Add the water and mix until the dough forms a ball around the blade. If dough is to dry add a little water 1 Tablespoon at a time.
Divide the dough in half and keep one half in the refrigerator. On a lightly floured surface roll the dough out to about 1/4 inch. Cut into 1 inch squares and transfer to the cookie sheet. You can put the crackers close together because they do not spread. Use the extra dough for the next batch.
Using the point of a knife or large pick poke a hole in the center of each cracker.
Bake the crackers until golden and crisp for 14 to 15 minutes, you might have to turn your heat down a bit I did. But Chuck loved the really crispy burnt ones. Enjoy
This recipe is form Foodwow by Erin McDowell