Crispy Homemade Cheddar Crackers

Ingredients

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• 6 ounces sharp yellow cheddar cheese, shredded (1 1/2 cups shredded)
• 1 cup (125 g) all-purpose flour, spooned and leveled
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon salt
• 6 tablespoons (85 g) unsalted butter, cold, cut into 6 pieces
• 2 tablespoons cold water
• Optional: sea salt for sprinkling

Instructions

1. 1

   Process the cheddar, flour, cornstarch and salt in a food processor for about 30 seconds. Add the butter and process for about 20 seconds, until the mixture looks like wet sand. Add the water and pulse about 10 times, until large clumps of dough form.

   
2. 2

   Turn the dough out onto a lightly floured surface and divide it in half. Pat each half into a 6-inch square with your hands; if it feels dry, dampen your fingertips with cold water. Wrap each square in plastic wrap and refrigerate until firm, about 45 minutes and up to 2 days.

3. 3

   Heat the oven to 350°F (177°C) and line 2 large baking sheets with parchment or silicone mats.

4. 4

   Unwrap one square and roll it out on a lightly floured surface into a 9-inch square. Trim it to a neat 8-inch square with a fluted pastry wheel, pizza cutter or small sharp knife. Cut it into 8 strips 1 inch wide, then make 8 cuts in the other direction, also 1 inch apart, to give 64 crackers. Repeat with the second square.

   
6. 5

   Arrange the crackers on the baking sheets and poke a hole through the center of each with a skewer or large toothpick. Sprinkle lightly with sea salt, if using. Bake for 16–18 minutes, rotating the sheets halfway through, until the edges are golden brown. For extra crunch, bake for 20 minutes.

   
7. 6

   Let the crackers cool completely on the baking sheets before serving.

8. 7

   Store at room temperature for up to 1 week. An airtight container makes them soften, so leave the lid slightly ajar to keep them crisper.