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Rosemary & Sharp Cheddar Crackers

Posted by Anna Laurin on
Rosemary & Sharp Cheddar Crackers

Start to finish: 1 hour 45 minutes
Makes: 6 cups

Ingredients

  • 1¼ cups flour
  • ½ teaspoon salt
  • 1 tablespoon fresh rosemary, minced
  • 1½ cups The Creamery Sharp Cheddar cheese, shredded
  • ½ cup (1 stick) butter, chilled and diced
  • ¼ cup ice water 

Instructions

  • In the bowl of a food processor, blitz together flour, salt, rosemary and cheddar until combined
  • Add in butter and pulse until a fine meal forms
  • While continuing to pulse, drizzle in water 1 tablespoon at a time until dough starts to stick together but isn’t overly wet
  • Form dough into a disc and wrap in plastic wrap. Chill for 1 hour
  • Heat oven to 400 F and line a large baking sheet with parchment paper
  • Flour a clean surface and split dough into two pieces
  • Roll into a thin rectangle, about ¼-inch thick. Cut into 1½-inch squares. Repeat with other piece of dough
  • Place squares onto prepared baking sheet
  • Bake 15–18 minutes or until tops start to brown
  • Let cool completely on baking sheet before storing in a breathable container at room temperature for two days

 

Recipe and image provided by Half & Half magazine.

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