Cheese Crackers (from Full Fork Ahead)
8 ounces extra-sharp cheddar cheese, coarsely shredded
½ stick unsalted butter, room temperature
1 teaspoon kosher salt
1 cup flour
2 tablespoons ice water
more kosher salt for sprinkling (optional)
Mix the cheddar, butter, and salt until soft and combined.
Add the flour and mix on low speed (the dough will be dry and pebbly). Slowly add the water and continue to mix as the dough forms a ball.
Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least an hour. (I lost motivation and mine sat overnight...)
Preheat the oven to 375˚F. Line two baking sheets with parchment paper.
Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10 x 12-inch rectangle. Using a fluted pastry cutter, (I don't have one... no pretty edges for me!) cut the rectangles into 1-inch squares, then transfer to the baking sheets.
Use the tip of a chopstick to punch a hole into the center of each square.
(I also don't have pointy chopsticks. I used a meat thermometer. You could use the tip of a knife, tine of a fork... be creative!) Stephen suggested sprinkling with kosher salt at this point. We did half with, and half without. We like it with just a teeny bit of kosher salt on top!
Bake for 15-17 minutes or until puffed and browning. Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt. Immediately remove the crackers from the pan to cool.