here at Montana Homecooking. I'd say they were delicious and they can't be missed, but I'm worried I'd convince myself to go make ANOTHER batch. I am, however, saving this recipe because it was great, and I'll make it again someday.
Cheddar Cracker Ingredients
1 c. flour, 3/4 t. salt, 1/2 t. ground pepper (optional) , 4 T. cold unsalted butter, cut into small pieces, 8 o zgrated cheddar cheese, 3-4 T. water
Cheddar Cracker Instructions
1. Place the flour, salt and pepper in a food processor, then add butter and pulse until the mixture resembles coarse meal. Add grated cheese a little at a time until the mixture again looks like coarse meal.
2. Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, until the dough forms into a ball. It will take a minute or so.
3. Remove from processor, wrap in plastic, and chill anywhere from 20 minutes to 24 hours.
Roll the dough out to 1/8th-inch thickness directly on a baking sheet. You don't want to roll them paper thin, neither do you want to roll them too thick. If they are too thin, they will not puff up as much. If they are too thick, they will not be as crispy. You've all read the three little bears, be Goldilocks.
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