I noticed that we have an unusually large amount of shredded cheddar in the fridge so it seemed like a great opportunity to whip up a batch of cheesy crackers. Not only do I get to fulfill my urge to bake but I ended up with a healthy and yummy snack too!
They are also so so good with tomato soup if you can ever get them to last until lunch or dinner time. Although as easy as they are to make, I have made them before just for that purpose. It is seriously unreal how easy this recipe is.
1 stick unsalted butter, at room temperature
2 cups shredded sharp cheddar cheese
1 1/2 cups whole wheat flour
Preheat the oven to 350 degrees Fahrenheit.
In the bowl of a food processor fitted with the chopping blade; combine the butter, cheese, and flour until the dough begins to come together. It should look something like this:
Turn the dough out onto a floured counter top and press together gently to form a ball. Roll out the dough with a floured rolling pin to prevent sticking until about a quarter inch thick.
Using mini cookie cutters cut the crackers out and place on a parchment paper lined baking sheet. You could also use a knife or pizza cutter to cut the dough into little squares. I adore cute little animal ones but today I was in a fall mood and used these too:
Poke one or two small holes in each cracker with a toothpick to prevent them from puffing up and sprinkle with salt if desired.
Bake for 8-10 minutes, until the edges turn golden brown. They stay nice and crispy if you let them get a little on the dark side.
Remove from oven and all to cool slightly before eating.
Leftovers (if there are any!) can be stored in an airtight plastic container or little baggies for a grab-n-go snack.
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