Makes about 100 crackers
You will need:
8oz shredded
cheddar cheese
1 cup
all-purpose flour
4 tbs unsalted
butter, softened
1 tsp salt
3 - 4 tbs ice water
1. First, mix together the shredded cheese, half of the salt
and the softened butter.
( you can use whatever kind of cheese you like). I shredded my own cheese just
because I think it has better flavor and melts better, but you can use
pre-shredded
too to save some time!) Add in the flour and mix until the dough
looks like little
fluffy clumps. Then, with the mixer running begin
adding the ice water and mix until
a soft dough forms. (use as much ice water
as you need for a dough to form).
2. Divide the dough in two, form each into a disk and wrap in
plastic wrap.
Refrigerate the dough for about 30 minutes. Then, roll the dough
out on a floured
surface into about an 1/8 inch thickness and using a fluted
pastry cutter, cut the dough
into about 1 inch squares.
3. Preheat your oven to 375 deg F and line your baking sheets with parchment paper.
3. Preheat your oven to 375 deg F and line your baking sheets with parchment paper.
Transfer your little cheez-its onto the parchment paper, make a hole
in the center of
each with a toothpick, then sprinkle them with the rest of the
salt. Bake for about
7 - 10 minutes (baking time will depend on your oven, just
watch them carefully so
they don't burn!), or until they have puffed up
and the edges begin to brown.
Let cool before eating. (They are best eaten
right away, but you can store them in
an airtight container).
shredded [ ʃredɪd] podrobiony, poszatkowany
softened butter = room temperature butter
clump [klʌmp] bryłka
wrap [ræp] zawijać, owijać, owijka
1 inch = 2.54 centimeter
fluted [`flu:tɪd]
żłobkowany, rowkowany
375 deg F = 190 Celsius
parchment [`pa:tʃmənt]
pergamin
puffed up [pʌfd
ʌp] nadęty
ounce [auns] uncja
