Crackers have to be one of my favorite snack foods, in whatever shape, size, or flavor.
I must have acquired my love from them from my Grandmother Katie as she always had them in her cupboard and we would snack on them during my visits. She enjoyed a cocktail while I sipped on tea. Times have changed but the and so has my drink of choice.
INGREDIENTS
Crackers
1 and 1/2 cup All Purpose Flour
2 teaspoons Baking Powder
8 ounces of extra sharp cheddar cheese, shredded
2 teaspoons sugar
1 and 3/4 teaspoons Kosher salt
8 ounces heavy cream
Egg Wash
1 egg
1 egg white
1 teaspoon water
DIRECTIONS
- Preheat oven to 350°F
- Line cookie sheet with parchment paper
- Mix together flour, sugar, salt and baking powder in bowl. Stir in shredded cheddar cheese, add in heavy cream and mix until combined.
- Divide dough into two equal parts.
- Flour rolling pin and surface. Roll 1/2 of the dough into an approximate 14 x 10 rectangle. Do not get the dough too thin, a smaller rectangle is fine.
- With a pastry wheel or pizza cutter, cut into 1 inch squares. Using offset spatula, transfer individual squares cookie sheet.
- Whisk together the egg wash ingredients, brush the wash onto the dough and sprinkle dough with additional Kosher salt.
- Using a toothpick, press a small hole into the center of each square.
- Bake 20 minutes or until golden brown.
- Allow crackers to cool. Store in covered container for up to 3 days, if there are any left.