Homemade Cheese Crackers
(Yields about 40 crackers — Adapted from Country Living goldfish crackers recipe)
1 cup all-purpose flour (foodborn note: try whole-wheat flour~ again, we don’t want to risk bleachy flour…)
4 tablespoons cold unsalted butter, cut into small pieces
1 (7-ounce) bag grated extra-sharp 2% reduced-fat Cheddar cheese (foodborn note: remember, mozzarella has less calories than cheddar! have you ever had Italian Four-Cheese Cheezits? Mozzarella is one of the cheeses, so you’re sure to like it~)
3/4 teaspoon salt
1/2 teaspoon cayenne pepper (or paprika)
5 tablespoons cold water
Combine flour, butter, cheese, salt, and cayenne in a medium-sized bowl. Stir until crumbly. Stir in water, a tablespoon at a time, until dough comes together, similar to making a pie crust. (You may not use all the water.)
Wrap dough in plastic wrap, press into a disc, and refrigerate for at least 30 minutes.
Preheat oven to 350º. Line 2 baking sheets with parchment paper (this is important).
Place dough between two pieces of parchment paper. (It’s sticky!) Roll to 1/8-inch thickness. Carefully flip dough in parchment over, and gently peel off the top layer. Using a pizza cutter, trim dough into a rectangle, then cut into 2-inch squares. Carefully transfer squares onto baking sheets, using a spatula if needed. (I poked holes in the top of mine, though I’m not sure they made them puff up any less.)
Bake for 22 to 25 minutes, until crackers are just slightly turning light brown. Taste one for crispness. If they are not to your liking, bake just a few minutes longer–I baked mine for a full 25 minutes.
You can store these in an airtight container for up to 5 days–but I guarantee you they won’t last that long. If crackers are soggy after storing, re-crisp in a preheated 400º oven for about 4 minutes.