Cheddar Cheese Snaps

Cheddar Cheese Snaps
11
1 Review
These crispy Cheddar crackers look just like store bought but with a fresh homemade taste.
30 min
Prep Time
1:20
Total Time
126 crackers

Ingredients

8 ounces (2 cups)
finely shredded sharp Cheddar cheese
1 cup
all-purpose flour
1/2 cup
Land O Lakes® Butter, softened
1 tablespoon
ice water
1/2 teaspoon
salt
1/8 teaspoon
ground red pepper

Directions

  1. Combine all ingredients in food processor bowl fitted with metal blade. Pulse until smooth and well mixed.
  2. Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate 30 minutes.
  3. Roll out dough, one ball at a time, (keeping remaining dough refrigerated) on lightly floured surface to 9x7-inch rectangle, about 1/4-inch thick. Cut dough into 1-inch squares with fluted pastry cutter. Place squares, 1/2 inch apart, onto ungreased baking sheet.
  4. Punch hole in center of each cracker, using standard drinking straw. Place baking sheet into refrigerator 10 minutes to chill dough.
  5. Heat oven to 350°F.
  6. Bake 12-15 minutes or until crackers are light golden brown around edges. Immediately loosen crackers from pan. Cool completely on pan.

Recipe Tips

- This recipe is very easy to mix into a smooth dough when using a food processor. If you do not have a food processor, use a hand mixer or mix dough by hand.

> - If you don’t have a fluted pastry cutter, crackers can be cut with pizza cutter or knife.

Nutrition Facts (1 cracker)

Calories
15
Cholesterol
5mg
Carbohydrates
1g
Protein
0g
Fat
1.5g
Sodium
25mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

Hi Lina - baking them long enough until they are crisp is very important. If you would like to retain the crispy texture, we would suggest keeping them loosely covered in a glass baking dish. Hope this helps!

Rating

I made these snaps & love them but do not know how to store to keep them crisp. I put in a plastic bag & then had to put them in a glass dish. I made need to bake a little longer to make them more crisp. Please advise .

Test Kitchen Comment
From: mallory
Hi Lina - baking them long enough until they are crisp is very important. If you would like to retain the crispy texture, we would suggest keeping them loosely covered in a glass baking dish. Hope this helps!
Posted October 27, 2015

Rating

Hi Vicki, so sorry to hear you had some issues with this recipe. There is quite a bit of butter in this recipe, as in a traditional shortbread. They might feel slightly greasy when they come out of the oven, but once they cool they shouldn't be greasy to the touch.

Rating

Way too much butter. I would half that amount. The taste is over the top of "butter" . Just thinking of it. Butter grease everywhere.

Test Kitchen Comment
From: mallory
Hi Vicki, so sorry to hear you had some issues with this recipe. There is quite a bit of butter in this recipe, as in a traditional shortbread. They might feel slightly greasy when they come out of the oven, but once they cool they shouldn't be greasy to the touch.
Posted June 09, 2015

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