8 tablespoons Cabot Salted Butter, 1 stick
4 ounces any Cabot Cheddar, shredded (about 1 cup)
2 cups King Arthur All-Purpose Flour or King Arthur White Whole Whole Wheat Flour
½ teaspoon salt
¼ teaspoon fresh ground pepper
½ cup milk
Assorted Autumn inspired cookie cutters – optional
PREHEAT oven to 400°F.
PLACE first 5 ingredients in a food processor and pulse until a course meal consistency is reached. Slowly drizzle in the milk until incorporated. Form into 3 balls.
ROLL dough into a rough rectangle approximately ⅛ inch thick.
CUT fun shapes using cookie cutters or use a pizza cutter or sharp knife to cut the dough into cracker-sized pieces.
DOCK the crackers with a fork to keep the crackers from rising, and sprinkle with more salt if so desired.
BAKE for 14-16 minutes or until crisp.
* This recipe was adapted from King Arthur Flour Crunchy Parmesan Crackers
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