{homemade} cheese crackers

Let's be brief: I love cheese. Though not as snooty as that might sound, I love shredded mexican cheese blends as much as the creamiest mushroom brie or fresh parmesan. I just don't have the financial resources to afford nicer cheeses all the time.

Anyways, the point is when I saw smitten kitchen's recipe for essentially homemade cheezits I decided in my life it needed to be tried. The first time I used a regular block of american cheddar and they were okay, but this past attempt I used shredded mexican cheese and whole wheat flour and they were gooood!

ingredients: {yields around 40, depending on thickness)
-8 tablespoons cold butter, cut into 16 pieces
-1/4 lb. (~1 c.) grated cheese
-1/4 tsp. salt
-1/8 tsp. white pepper
-pinch cayenne
-1 c. & 2 tbsp. flour*

1. butter+cheese+salt+pepperS go into a food processor. Pulse until small curds form.
2. Add increments of flour to the curds to form larger, moist curds (or until everything is moist).
3. Knead the dough on a floured surface until it comes together.
4. Form the dough into a disk & wrap it in plastic wrap to chill in the fridge. Chill for 1 hour or at most 3 days. If chilling for longer than 1 hour let it sit at room temp 15 minuted before working with it again.
5. After chill time, while the dough is resting at room temp., preheat the oven to 350 F
6. Roll out the dough disk between plastic wrap until the desired thickness is reached.
7. Use any cookie cutter to create the cracker shapes and place on parchment papered cookie sheet.
8. Bake 14-17 min. or until golden brown. Take out & cool & store in airtight container.
*All purpose flour works but I preferred whole wheat flour to give the cracker a better consistency.


Enjoy your snack! Have a good week!

lots of lovee

Ephesians 3:19