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

  • 6 ounces Parmigiano-Reggiano
  • 1 cup flour ( GF golks I used Pamela's Gluten Free Bread Mix)
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • pinch ground cayenne pepper
  • 4 tablespoons unsalted butter
  • ice water

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.

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