Our no colors/no additives/no fuss aged cheddar is delicious transformed into a cracker. We used a pasta roller to get the dough evenly thin and it saved us a ton of time. This batch disappeared in a flash, but we’re going to dive in again and add these to some of our favorite snack mixes to up our party game.
Place the cheese, butter, and salt in the bowl of a stand mixer and use the paddle
attachment to mix on low speed until combined. Add
the flour and mix on low until crumbly. Slowly add 2 tablespoons of the water
and mix as the dough forms a ball. If needed, add additional water a little at a time until the dough forms.
Turn the dough out of the bowl onto a slightly floured surface. Pat the dough into a disk, wrap with plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 375 degrees F. Line two baking sheets with
parchment paper.
Divide the dough into two pieces and roll each into a very thin 10x12-inch rectangle (the dough should be no more than ⅛-inch high).
Alternatively, divide the dough into four pieces and use a pasta roller to roll the dough into long thin sheets of dough. Trim up the edges to have straight rectangles to work with.
Using a fluted pastry wheel, pizza cutter, bench scraper, or sharp knife, cut the dough into 1-inch squares, then transfer them to the baking sheets.
Alternatively, use a mini cookie cutter if you would like your crackers to be in a fun shape. You can gather up scraps and repeat steps to use all your dough.
Bake for 15 to 17 minutes, or until puffed and browning at
the edges. Immediately move the crackers to wire racks to cool completely, then
store in an airtight container for up to 1 week.
