Cheese Crackers


(Adapted from a recipe on, which was credited to a recipe in The Lee Bros. Southern Cookbook)

 Makes about 70 (1-inch square) crackers

1½ cups (6 oz) grated extra-sharp Cheddar cheese

4 tablespoons (1/2 stick) unsalted butter, softened and cut into pieces

¾ cup (90 g) flour, plus more for dusting

½ teaspoon salt

½ teaspoon crushed red pepper flakes

1 tablespoon milk


1. Preheat oven to 350˚.

2. Put everything except the milk in a food processor. Pulse the processor, 5 seconds at a time, for about 5 or 6 times, until the dough is in coarse crumbs.

3. Add the milk and process until the dough gathers together in a ball.

4. Roll the dough out on a floured board with a rolling pin that has been floured until it is about 1/8 inch thick.

5. Cut the dough into 1-inch squares with a sharp knife or pizza cutter. You can put a bit of flour on the blade of the knife to keep it from sticking.Use the flat end of a wooden skewer to poke a hole in the center of each cracker.

6. Place the crackers at least ¼ inch apart on parchment paper on a baking sheet.

7. Bake for 12 – 15 minutes until the edges are just starting to brown. (Mine took 13 minutes.)

8. Put the baking sheet on a rack and let the crackers cool completely.

9. Eat! Or store in a covered container to eat within a day or two.