1. You might need to add a little water – I made this recipe during June and in case you’ve never been to Cleveland in June, it is usually pretty humid.  And that’s why I believe I didn’t have to add any water to the mixture.  Having made it numerous times though, if your dough doesn’t come together, add some cool water a tablespoon at a time.

2. Thin is in – Make sure you roll the dough super thin or instead of crisp crackers you’ll have soft and doughy cheese tabs.

3. Ace of Base – God those people made some incredibly crappy music.  Anyway, this recipe is just a base.  Once you’ve got it down you can add all kinds of tasty.  In that picture above I’ve suped up my crackers with Grains of Paradise and roasted garlic.

Cheddar Cheese Cracker Recipe
1 Stick of Butter – at room temperature
2 Cups Sharp Cheddar Cheese
1 1/2 Cups All Purpose Flour
1 teaspoon salt
1/4 teaspoon cayenne pepper

1. Preheat your oven to 325° and get out your food processor.
2. Throw all of those ingredients into the food processor and pulse until well mixed, about 10 times.
3. Dump the mixture out onto a lightly floured surface and use your hands to bring it together forming a ball of dough.
4. If the consistency allows, roll the dough out into a very thin layer.  Maybe 1/8 inch.  If the dough is too loose to roll, toss it into the fridge for 15 minutes.
5. Once rolled out, cut the crackers.  You can use cookie cutters here if you would like fancy shapes, but I just used a pizza cutter for basic crackers. It’s your call.
6. Place the crackers onto a cookie sheet covered with foil or even better, a Silpat baking mat.
7. Bake for 11 minutes or until the crackers start to get just golden on the edges.
8. Place on a cooling rack until the crackers are no longer warm.
9. Agree to never buy cheese crackers at the store again.

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