Cheese Crackers
Yield
1 dozenPrep
20 minCook
10 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cheddar cheese, very old, sharp
grated |
|
| ½ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
margarine
or butter |
|
| ¼ | teaspoon |
salt
|
|
| 1 | pinch |
paprika
|
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 2 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cheddar cheese, very old, sharp
grated |
|
| 118 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
margarine
or butter |
|
| 1.3 | ml |
salt
|
|
| 1 | pinch |
paprika
|
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 3E+1 | ml |
water
|
|
Directions
Mix all together in a bowl.
Original directions suggested shaping into a roll 1½ inch wide, chilling at least 2 hours wrapped in wax paper and cutting in thin slices to make 1 dozen or more crackers.
This would produce neatly shaped crackers, possibly thicker than desired.
By rolling very thin, this amount of dough will make small crackers about ½ inch apart to cover 1½ small cookie sheets.
They do puff up while baking.
May be cut quickly in random small shapes with a plastic knife.
Suggested toppings coarse salt (made them too salty), garlic salt, celery salt, curry powder, or freshly ground black pepper.
If the dough is very dry after rolling, brush tops with water before salting.
If it is soft, sprinkle lightly and press the salt into the crackers.
Bake 5 minutes at 425 degrees F or until browned.
