Rosemary Cheddar Crackers
Don't be intimidated by homemade crackers! These salty snacks come together quickly with the help of a food processor. So join us in making the fresh, homemade version of the cheese crackers everyone knows and loves—leveled up with grass-fed butter and rosemary.
Ingredients
- 4 tablespoons Vital Farms unsalted butter cut into 1/2-inch cubes
- 8 ounces extra sharp cheddar cheese grated
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon fresh rosemary finely chopped
- 1-2 tablespoons ice water
Instructions
- In the bowl of a food processor, combine the butter, cheese, salt, flour, and rosemary and pulse until a crumbly dough forms. With the food processor running, drizzle in 1 tablespoon of water, adding the remaining tablespoon if needed until the dough just comes together.
- Divide dough in half and wrap each in plastic wrap and flatten dough into discs. Refrigerate for an hour, until firm.
- Preheat oven to 375°F. Line two rimmed baking sheets with parchment and set aside.
- Working with one disc of dough at a time, roll out into a thin rectangle, about 1/8th of an inch thick. Using a ruler or something with a straight edge and a pizza cutter or knife, cut rectangle into a grid of 1-inch squares. Transfer squares to baking sheets, leaving a little space in between.
- Use a skewer or toothpick, poke a hole in the center of each. Repeat with the second disc of dough. Bake crackers for about 12-15 minutes, until crisp and golden around the edges. Transfer to an airtight container.
