make this dough…
then go tell yourself what an awesome baker you are, and share with a friend. (then go for a walk.) Enjoy!
By Kath Dedon
Cheese crackers! Who doesn’t love them? I had some Tillamook Extra Sharp Cheddar and decided I’d try to make my own. I adapted Smitten Kitchen’s recipe for Cheese Straws (which Deb adapted from The Lee Bros. Southern Cookbook). I decided to cut the dough into little bite-sized squares. (Kind of like the crackers that come in the red box.)
Well, I now have a new favorite homemade cheese snack! These cheese crackers have a terrific cheesy, tangy flavor. They’re not as crisp as commercial crackers; they have a flaky tenderness similar to what you’d get if you baked little squares of pie crust. The amount of red pepper flakes is just right to give them a bit of a tang without adding heat.
This recipe is super-simple if you have a food processor. If you don’t, you could probably use a pastry…
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