Ingredients
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1/2
-
1 1/2
-
1/2
-
1
-
1
-
2
-
-
-
-
-
-
-
-
-
Directions
Cheddar Crackers, This is an adopted recipe I shall be trying it out and then post any additional information if needs be Feel free to try it out first and share your comments! , This is not a crispy cracker but it is very good The result is more like a very cheesy shortbread I did get the dough to hold together used aged white cheddar and shredded it very fine with one of the crank cheese shredders from pampered chef The fine shred I think held it together more The final product was pretty good I served it along side of a shrimp scampi– and everyone liked them , I had the same problem as Laurie used a few tbsp of milk I also added a 1/2 tsp five spice powder It was ok but I did not like it much Again, if you expect a crispy cracker, this is not it I think the claim about this cracker lasting indefinitely is wrong, since I felt that in 3 days it developed a stale odour
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Steps
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1
Done
|
Stir the Dry Ingredients Into a Bowl and Then Cut in the Butter to Resemble Cornmeal. |
|
2
Done
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Blend in the Cheddar Cheese With a Fork Until Well Blended. |
|
3
Done
|
Mix in the Remaining Ingredients and Shape Into 1 1/2 to 2-Inch Rolls. |
|
4
Done
|
Chill For 30 to 40 Minutes in the Refrigerator and Then Slice Each Roll Into Slices About 1/4-Inch Thick. |
|
5
Done
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Bake on an Ungreased Cookie Sheet at 400 Degrees F For About 10 Minutes. |
|
6
Done
|
Remove from Cookie Sheet and Let Cool. |
|
7
Done
|
Store the Cooled Crackers in Airtight Containers in a Cool Place. |
|
8
Done
|
They Will Keep For Several Weeks This Way and If You Freeze Them, They Will Last Indefinitely. |
