A friend brought these tasty morsels to exercise class one day and had to follow up with her recipe soon after. She promised these are easy to make; I finally got brave enough to give them a whirl. I allowed FaceBook to taste my photo and now want to follow up with the recipe. I gave up trying to figure out an easy way to post the recipe on that format. My solution: do a blog post which I have not done in years. I hope you try the recipe! It truly is easy (whether you follow my "modifications" or follow the recipe).
Makes 20 dozen small or 48 large crackers
2 cups flour
¾ teaspoon kosher salt, plus additional for sprinkling
½ teaspoon baking powder
¼ teaspoon ground cayenne pepper
6 tablespoons (3/4 stick) butter, softened
8 oz. cheddar cheese, shredded
3-4 tablespoons ice water
1 egg white, lightly beaten with 1 teaspoon water
Add flour, salt, baking powder and cayenne to the bowl of a food processor; pulse to combine.
Add the butter and cheese and pulse until well mixed. [I used a pastry cutter and good ole finger muscles, switching to fist power toward the end]
Add 3 tablespoons of ice water and pulse until mixture starts to hold together; add additional water if necessary. [I used a lot more water – maybe because I wasn’t using a processor; maybe because I was impatient]
Divide dough in half, form into 2 cubes and wrap in plastic wrap. Freeze 20 minutes.
Using one cube at a time, roll the dough on a lightly floured surface to 1/8 inch thickness. Cut the dough into ¾ inch strips for small crackers or 2 inch strips for large crackers – use a fluted pastry wheel. Cut the dough crosswise to make 3/4-inch or 2 inch squares. [Okay – I have no idea if my dough was 1/8 inch thick; I quit rolling when I got tired. I used a pizza cutter and paid no attention to size or shape: quick and uniquely shaped]
Poke a hole in each with the bottom of a skewer or other pointed object and place squares on a baking sheet lined with parchment.
Freeze until firm (10-15 minutes). Repeat with the remaining dough.
[I skipped this freezing step because no way could I get cookie sheets in my freezer! I went straight to the egg wash and baking.]
Remove one baking sheet from the freezer/ brush the dough with the egg and sprinkle with salt. Gently separate crackers on baking sheet, leaving space between each cracker. [Well, I threaded the little buggers onto my skewer, took them to the cookie sheet and un-threaded them leaving a little space around each one – egged them, salted them, baked them. No gentleness required]
Bake at 350F for 15 to 18 minutes, until puffed and crisp. Transfer to cooling rack and repeat with the remaining dough. [I did both gobs of dough and baked them all at once]
Store crackers in airtight containers at room temperature. [I ate them]