Ingredients
Scale
- 2 cups Sharp Cheddar Cheese, grated (or even Extra Sharp if you like a more cheesy flavor)
- ¼ cup unsalted Butter, softened
- 1 cup All Purpose Flour
- ½ teaspoon Salt
- 3 Tablespoons Milk
Instructions
- Place the butter, cheese, flour, and salt into a food processor. Pulse for a few seconds at a time until the dough becomes crumbles. (I’ve also made these in my stand mixer before- add the flour after the butter, cheese & salt)
- Add in the milk one tablespoon at a time until a dough forms and becomes a large ball. Place the dough into plastic wrap and refrigerate for about 20 minutes until the dough becomes firm enough to handle.
- Flour a clean counter top and roll out the dough with a rolling pin until it is roughly 1/8 to ¼ inch thick. Thinner is better since they do puff up a bit when baking. Score the dough with a knife or pizza cutter.
- Use a toothpick to poke a hole in the center on each cracker to keep it from puffing up in the oven.
- Place the crackers on a lightly greased baking sheet (or one lined with a silicone mat) and bake at 375 degrees for about 14-17 minutes or until the edges of the crackers begin to become slightly brown. Let the crackers cool before enjoying.
- Store in airtight container for up to 2-3 days