The simplicity of the Canal House recipe inspired me to bake my own crackers. Man are they good! Cheese, buttery, and so easy to make... what more could I want from a recipe?
INGREDIENTS adapted from Canal House Cooking #6
Finely grate cheese and place in Kitchen Aid Mixer. (Equipment note:Canal House recommends making the dough in a food processor, but I don't have one. If you don't have a Kitchen Aid Mixer or food Processor, you could mix the dough with forks or a pastry cutter.)
Add flour, salt, pepper, and cayenne to the cheese. Stir to blend.
Add one tablespoon of butter at a time until dough is crumbly.
Slowly drizzle about 4 tablespoons of ice water into dough while mixing. Stop adding water when the dough can be formed into a ball.
Place ball of dough onto parchment paper. Flatten into a thick disk and wrap the dough up in the wax paper. Refrigerate for at least an hour or up to a day.
Preheat oven to 350 degrees.
Roll dough between two pieces of parchment until it is 1/8 inch thick. Use small cookie cutters to cut the crackers.
Place uncooked crackers on a parchment lined baking sheet into the preheated oven.
Cook for 8-12 minutes until golden.yummy supper http://yummysupper.blogspot.com