Last week I declared my love for whoopie pies and now it’s time to declare my love for cheese. More specifically, cheese crackers. Growing up, you could find Goldfish, Cheese-Its, Cheese Nips, Keebler Sandwich crackers, etc etc in our cupboard. After being gluten-free for almost 2 years, I can’t remember the last time I had a cheese cracker so when I stumbled upon Joy the Baker’s recipe, I decided to make myself some. The result was a cheesy, buttery, light, crispy, and scrumptious cracker that would be delicious gluten free or not!
4 tablespoons (1/2 stick) unsalted butter, at room temperature
8 ounces sharp cheddar cheese, finely grated
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 cup all-purpose flour (gluten free or regular)
2 tablespoons cold water
In the bowl of an electric stand mixer fitted with a paddle attachment, beat together butter, cheese, salt and pepper. It may seem strange to blend butter and cheese, but it will come together in a soft ball.
With mixer on low-speed, slowly add flour. Mixture will become dry and crumbly. Add two tablespoons of water, one tablespoon at a time. Beat until mixture just comes together into a ball. The mixture may take an extra teaspoon of water, but don’t add too much. The dough should be moist but not wet.
Wrap cracker dough in plastic wrap and refrigerate for at least 30 minutes (an hour is better). The dough can also be frozen for future use. While dough chills, place a rack in the center and upper third of the oven and preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
On a lightly floured work surface, roll dough very thin, about an eighth of an inch thick. I used parchment paper to make the process a bit easier.
Dot center of cracker with a fork or the end of a paint brush. Place crackers on prepared baking sheets. The pieces can be close together as they won’t expand much when baking. Bake for 13 to 15 minutes until fragrant, golden brown, and crisp. Allow to cool before serving.
The crackers can be stored in an airtight container for two or three days. But they probably won’t last that long…