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

1. Preheat oven to 350°F

2. Line cookie sheet with parchment paper

3. Mix together flour, sugar, salt and baking powder in bowl. Stir in shredded cheddar cheese, add in heavy cream and mix until combined.

4. Divide dough into two equal parts.

5. 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.

6. With a pastry wheel or pizza cutter, cut into 1 inch squares. Using offset spatula, transfer individual squares cookie sheet.

7. Whisk together the egg wash ingredients, brush the wash onto the dough and sprinkle dough with additional Kosher salt.

8. Using a toothpick, press a small hole into the center of each square.

9. Bake 20 minutes or until golden brown.

10. Allow crackers to cool. Store in covered container for up to 3 days, if there are any left.

Pair this with our Blueberry Bourbon Sour!