Friday, November 15, 2013

Amazing Cheese Crackers

You will love these melt in your mouth cheese crackers  created in Kaths kitchen


Well, I now have a new favorite homemade cheese snack! These cheese crackers have a terrific cheesy, tangy flavor. They’re not as crisp as commercial crackers; they have a flaky tenderness similar to what you’d get if you baked little squares of pie crust. The amount of red pepper flakes is just right to give them a bit of a tang without adding heat.
This recipe is super-simple if you have a food processor. If you don’t, you could probably use a pastry blender to mix it together.
These will keep in the refrigerator in a sealed container for 2 days. The recipe doesn’t really make very many, so I can’t imagine they would last 2 days.

 YOU WILL NEED

Makes about 70 1-inch square crackers
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1½ cups (6 oz) grated extra-sharp Cheddar cheese
4 tablespoons (1/2 stick) unsalted butter, softened and cut into pieces
¾ cup (90 g) flour, plus more for dusting
½ teaspoon salt
½ teaspoon crushed red pepper flakes
1 tablespoon milk

HOW TOO

1. Preheat oven to 350˚.
2. Put everything except the milk in a food processor. Pulse the processor, 5 seconds at a time, for about 5 or 6 times, until the dough is in coarse crumbs.
3. Add the milk and process until the dough gathers together in a ball.




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4. Roll the dough out on a floured board with a rolling pin that has been floured until it is about 1/8 inch thick.





 5. Cut the dough into 1-inch squares with a sharp knife or pizza cutter. You can put a bit of flour on the blade of the knife to keep it from sticking.Use the flat end of a wooden skewer to poke a hole in the center of each cracker.




6. Place the crackers at least ¼ inch apart on parchment paper on a baking sheet.



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7. Bake for 12 – 15 minutes until the edges are just starting to brown. (Mine took 13 minutes.)

8. Put the baking sheet on a rack and let the crackers cool completely.

9. Eat! Or store in a covered container to eat within a day or two.






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