I made Cheddar Crackers yesterday. Now I have made a decent amount of different recipes for these but nothing seemed to great. Well I stumbled on this recipe in the Lancaster Farming ( a farming newspaper around here), and these are by far some of the best crackers I have ever had. So I thought I would hop on here and share it with you. These are a lot like a puff pastry type cracker.
2 cups flour
1 teaspoon salt
1/4 teaspoon ground white pepper ( I still used black pepper)
1/4 teaspoon ground mustard
3/4 cup butter, chilled
1/2 cup shredded Cheddar cheese
6 Tablespoons cold water, or as needed
In a medium bowl, stir together the flour, salt, white pepper and mustard. Cut in butter with a fork until the mixture resembles coarse crumbs. Stir in the Cheddar cheese. Stir in water one Tablespoon at a time, until the dough holds together. Press the mixture into a ball, wrap and refrigerate for at least 30 mins. Preheat the oven to 350 F. Line baking sheets with parchment paper. On lightly floured surface, roll the dough out to a rectangle that is 16x12 inches. The dough should be about 1/8 inch thick. Cut into 1x3- inch strips. Place the strips onto the parchment baking sheets spaced about 1 inch. apart. Bake for 10 to 12 minutes in the preheated oven, or until golden and crispy. Cool completely before storing.
I hope you enjoy these as much as I did. I recommend them with tomato soup instead of saltines. YUM!