Mini Cheese Crackers
May 10, 2020
These are a great version of homemade "Cheez-its". Our family devours them in a day, but they can be stored for up to a week in an airtight container. You can also substitute Gruyere cheese with Parmesan or Manchego.
- Prep: 30 mins
- Cook: 15 mins
- Yields: 11 dozens
Directions
1Preheat oven to 350 degrees with racks in upper and lower thirds. Line baking sheets with parchment.
2Pulse together flour, salt, and pepper in a food processor. Add butter and pulse until pea-sized.
3Add Gruyere and pulse until dough resembles coarse meal. Gradually pulse in water until dough forms a ball.
4Roll dough between two pieces of parchment to 1/8-inch thick. Cut dough into 1-inch pieces using a 1-inch cookie cutter or fluted pizza wheel; transfer to prepared baking sheets.
5Bake crackers until golden and crisp, 15-20 minutes, rotating halfway through. Transfer crackers on parchment to a wire rack; cool completely. Store crackers in an airtight container for up to 1 week.