Spring Flower Cheese Crackers

My kids love when I make these cheese crackers. I tried out several different recipes and then decided to come up with my own. My husband and kids prefer more cheese and less flour so that they are super cheesy and crispy. I like to make them in a food processor so that it is quick and easy. You can adjust the thinness of your crackers if you prefer a softer cracker over a thin crispy one. Also I cook mine longer for more crunch factor. I keep them in an air tight container for up to a week however they never last that long in my house. I also like to make the dough into a roll so that I can slice and bake them throughout the week. My husband loves them right out of the oven! These are great for school lunches or snacks.

INGREDIENTS:

1/4 cup butter

8 ounces (1 cup) sharp cheddar cheese

3/4 cups whole wheat pastry flour (or all purpose flour)

1/2 teaspoon salt

3 tablespoons ice water

  1. Preheat oven to 350. Add all ingredients in a food processor and mix until a ball forms. If the dough does not start to form a ball slowly add more water but do not over do it just 1 tablespoon at a time. Once a ball has formed roll the dough out on a floured surface. I like to make my 1/4 to 1/2 inch thick because my family likes the crackers to be more crispy. At this point you can either cut your crackers into squares or use a cookie cutter. I like to make mine seasonal. Bake for 10 to 15 minutes, time will vary based on the thickness of the crackers. Remove from the oven once the crackers are slightly brown.

Hope you and your family enjoy these cheesy crackers!

Jordan

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