Cheese Crisps

Four ingredients. Twenty minutes. These cheddar cheese crisps are barely more than sharp cheese and butter held together with whole wheat flour, and that simplicity is exactly what makes them good. The aged cheddar does all the flavor work.

Use the sharpest, most aged cheddar you can find. Young, mild cheese melts fine but tastes flat once baked. Old, crumbly cheddar brings that concentrated, tangy punch that stands up to the heat and comes through in every bite.

Roll the dough into small balls and flatten them on the sheet. They bake fast at high heat, so watch the edges. You want them set and crispy but still pale. Browning means the cheese has gone past its peak and starts tasting bitter.

Pro Tips

• Grate the cheese on the finest holes of a box grater so it blends smoothly with the butter and flour. Large shreds leave lumps.
• Bring the butter to room temperature before mixing. Cold butter won’t incorporate evenly and leaves the dough crumbly.
• Flatten the balls thin and even for the crispiest result. Thick spots stay soft in the center.
• These keep in an airtight container for up to a week, though they rarely last that long.

Variations

• Spiced crisps: Add a pinch of cayenne or smoked paprika to the dough for a warm kick.
• Parmesan version: Swap cheddar for finely grated Parmesan and add a teaspoon of dried rosemary.