This Just In

I made this recipe the other day, and the crackers were summarily devoured by my older son and my niece.  They have a very rich cheddar flavor, which intensifies if you store them overnight before eating.

I used my cookie press to shape the dough.

The texture here is not overly crisp.  They are rather thick, and so are more chewy, for lack of a better word.  They’re absolutely delicious with bits of ham and olives.  I think the dough could be rolled into a log, refrigerated, then sliced thin and pressed with a bottom of a glass to make thin, round crackers if you desire.

Cheese Crackers

Ingredients

1 lb. sharp cheddar cheese, shredded (shred it yourself, do not use preshredded cheese)

1/2 Cup butter, softened

1 Tbsp. Worcestershire sauce

1 tsp. hot sauce

1 1/2 Cups bread flour

1 tsp. salt

1 tsp. paprika

Directions

Preheat oven to 375 degrees.

Cream butter, cheese, hot sauce, and Worcestershire sauce until smooth.

In a large bowl, combine all dry ingredients and mix thoroughly.

Slowly add dry ingredients to the cheese mixture, and mix until the dough holds together.

Load dough into cookie press and using extruder plate of your choice, form crackers.

Bake for 10-13 minutes on an ungreased cookie sheet, or until lightly browned.

Cool completely on wire racks.

Enjoy!

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