Rosemary cheddar crackers

Name: Rosemary cheddar crackers
Yield: a
Cuisine: American
Ingredients: 8 oz sharp cheddar cheese, grated; 1 oz parmesan cheese; 1 cup all purpose flour; 4 tbsp unsalted butter, chilled and cubed; 1 tbsp finely chopped fresh rosemary (or 1 tsp dried rosemary); 1 tsp kosher salt; 1/4 tsp ground black pepper; 1/8 tsp paprika; up to 3 or so tbsp ice cold water

Sonia Castillo @cook_5405873

This is a recipe that came in the Smith's magazine. I just added pics of each step to follow

Sonia Castillo @cook_5405873

This is a recipe that came in the Smith's magazine. I just added pics of each step to follow

Saved

Ingredients

8 ozsharp cheddar cheese, grated
1 ozparmesan cheese
1 cupall purpose flour
4 tbspunsalted butter, chilled and cubed
1 tbspfinely chopped fresh rosemary (or 1 tsp dried rosemary)
1 tspkosher salt
1/4 tspground black pepper
1/8 tsppaprika
up to 3 or so tbsp ice cold water

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Steps

1

Add all the ingredients except for water
2

The original version is using a food processor but I don't have one, so I come up with this...
3

Mixture should resemble crumbs
4

At this point I got to continue by hand
5

Add the ice water a tbsp at a time and pulse just until a dough come together
6

Get your hands dirty lol
7

Turn the dough onto a large piece of plastic wrap
8

Form into a disk
9

Refrigerated for like an hour or so, till is firm
10

Preheat oven to 375°f. Prepare a baking sheet with parchment paper.
11

On a lightly floured surface, roll the dough into a thin rectangle, anywhere from 1/8 to 1/4 inch thick
12

Use a pizza cutter to get 1 inches squares, make a hole in the center of each cracker to avoid excess puffing during baking.
13

Bake for 12-18 minutes, until edge begins to brown. Allow to cool completely before packing on a tin can or airtight plastic bags
14

One on the left took 15 minutes and the right was 18 min but I think they were too dry and almost burned a little
15

Just an update. People like the toasted ones better than the 15 min baked