These crispy Cheddar crackers look just like store bought but with a fresh homemade taste.
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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
Combine all ingredients in food processor bowl fitted with metal blade. Pulse until smooth and well mixed.
Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate 30 minutes.
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.
Punch hole in center of each cracker, using standard drinking straw. Place baking sheet into refrigerator 10 minutes to chill dough.
Heat oven to 350°F.
Bake 12-15 minutes or until crackers are light golden brown around edges. Immediately loosen crackers from pan. Cool completely on pan.
- 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.
Explore reviews fromour online community
I had these about a year ago and they were fantastically buttery. I'm still thinking about them. Thank you for sharing this amazing version one of my favorite snacks. The only thing I would change is the cooking length -- i like my cheese-its TOASTY.
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 .
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!
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