30 min
makes about 4 dozen 1x3 inch crackers
  • 4 ounces extra-sharp Cheddar cheese, coarsely grated (1½ cups)
  • 1 cup flour, all-purpose
  • 6 tablespoons 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. Cut into long thin strips, or to make crackers, thicker strips and then cut crosswise into rectangles or squares. If you wish, sprinkle the tops with coarse salt.

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.


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