Don't waste your time with the garbage in the red box anymore. These are an excellent all natural replacement! The red pepper flakes give them a great bite, but not too much heat. This recipe doesn't make very many crackers, so I'd suggest doubling it if you intend to serve these at a party. They will stay fresh for a couple days when stored in an air tight container in the fridge.
Ingredients:
1 1/2 cups grated extra-sharp cheddar cheese
4 Tbs (1/2 stick) unsalted butter, softened and cut into small pieces
3/4 cup flour, plus more for dusting as needed
1/2 tsp salt
1/2 tsp crushed red pepper flakes
1 Tbs milk
Directions:
Preheat oven to 350. Put all of the ingredients other than the milk in a food processor. Pulse for 5 seconds at a time until the dough is in coarse crumbs.
Add the milk and process until the dough gathers in a ball. Roll the dough out on a floured board with a rolling pin that has also been floured. Roll dough to about 1/8 inch thick.
Cut the dough into 1 inch squares using a sharp knife. Use the end of a wooden skewer to press a hole into the center of each cracker. Place them on a cookie sheet lined with parchment paper.
Bake for 12-15 minutes. Keep an eye on these to make sure you pull them out as the edges just start to brown. Pull them out and let cool completely.
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