Pulse the flour, salt and pepper, then add butter (cut in small pieces) and pulse until the mixture resembles coarse meal. Add grated cheese a little at a time until the mixture again resembles coarse meal.
Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, until the dough forms into a ball. It will probably take a minute or so.
Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours. I left mine overnight. This way the butter has time to solidify and I think makes for puffier crackers.
Roll the dough out to 1/8th-inch thickness directly onto a baking sheet. You don't want to roll them paper thin, neither do you want to roll them too thick. If they are too thin, they will not puff up as much. If they are too thick, they will not be as crispy.
Using a knife or pizza cutter, cut 1 inch squares... I like to use cookie cutters/shapes. I noticed the square crackers don't keep their square shape as much. Some do and some don't... some form into diamond shapes as it bakes. The dough sort of shrinks and puffs up. But that is ok. I liked the triangles better, so I did more of those.
Bake at 350° F for 15-20 minutes or until crackers are golden brown. Watch them after the 10 minute mark.
The directions for the recipe has you roll out the dough in a sheet pan and then cut them in squares. I like to roll out my dough between parchment and/or wax paper (This helps me to get them as close to 1/8th of an inch thick as possible) I usually just take a chunk of dough and roll it out. I cut the shapes and place them on the pan. I continue to do that until I use all the dough. This way I have neat crackers.... But, if you don't care how they look, you can just follow the original directions and they will still be delicious. I chose to use a square and a triangle cutter for my crackers. But if you have a fish cutter, that would be ideal.
Adapted from Country Living
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (68g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 184 (63%)|
|Amt Per Serving||% DV|
|Total Fat 20.4g||27 %|
|Saturated Fat 12.9g||64 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 60mg||18 %|
|Sodium 500.4mg||17 %|
|Potassium 65.3mg||2 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 15.4g|
|Protein 11.6g||17 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 294
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe