Crisp and savory, these crackers are perfect as a snack, to go with soup, as an accompaniment to wine or cocktails. They are crispy, crunchy, a little bit salty, and ever so cheesy.
Not only do they taste perfectly wonderful, they’re easy to make, and keep well in an airtight tin.
If you cut the dough into long thin strips, these are called cheese straws. You could make tiny squares or even little fishes. Any shape tastes great!
about 4 dozen 1×3 inch crackers.
- 4 ounces extra-sharp Cheddar cheese, coarsely grated (1½ cups)
- 1 cup all-purpose flour
- 6 tablespoons (¾ stick) unsalted butter, cut into 6-8 pieces
- ½ teaspoon salt
- ½ teaspoon Aleppo pepper
- 1½ tablespoons milk
Preheat oven to 350˚F, and put racks in upper and lower thirds of the oven.
Put cheese, flour, butter, salt, and Aleppo pepper in a food processor. Pulse until the mixture resembles coarse meal. Add milk, and pulse until dough forms a ball.
On a lightly floured surface, roll out dough ⅛ inch thick – you’ll have a rectangle about 12 inches by 10 inches. Cut the dough with a lightly floured knife or a fluted pastry/pasta cutter (I like to use one like this). Cut into long thin strips, or to make crackers, thicker strips and then cut crosswise into rectangles or squares.
Carefully transfer the dough to parchment paper-lined baking sheets, arranging the pieces ¼ inch apart.
Bake 15-18 minutes, until golden. Switch the position of the baking sheets halfway through cooking for even baking. Cool completely on wire racks, about 15 minutes.