Rosemary & White Cheddar Crackers

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Start to finish: 1 hour 45 minutes
Makes: 6 cups

Ingredients

1¼ cups flour
½ teaspoon salt
1 tablespoon fresh
rosemary, minced
1½ cups sharp white cheddar
cheese, shredded
½ cup (1 stick) butter,
chilled and diced
¼ cup ice water 

Method

In the bowl of a food processor, blitz together flour, salt, rosemary and white cheddar until combined. 

Add in butter and pulse until a fine meal forms.

While continuing to pulse, drizzle in water 1 tablespoon at a time until dough starts to stick together but isn’t overly wet.

Form dough into a disc and wrap in plastic wrap. Chill for 1 hour. 

Heat oven to 400 F and line a large baking sheet with parchment paper.

Flour a clean surface and split dough into two pieces.

Roll into a thin rectangle, about ¼-inch thick. Cut into 1½-inch squares. Repeat with other piece of dough.

Place squares onto prepared baking sheet.

Bake 15–18 minutes or until tops start to brown. 

Let cool completely on baking sheet before storing in a breathable container at room temperature for two days.