Chez-et crackers are a great snack and so tasty I like to make them fresh at home without all the junk you don’t need in them. If you have a food processor their quick to make or a blender works too. I like to add different cheeses and mix things up a bit. Pepper cheese is a favorite and Swiss is good too. But everyone’s all time fave is cheddar cheese. Sometimes I make these cracker larger and thinner to use as cheese and crackers or with a cheese ball.
Makes about 5 cups crackers
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt, plus more for sprinkling
- 6 tablespoons unsalted butter, at room temperature
- 7 1/2 ounces (about 3 1/2 cups) finely grated sharp cheddar pepper jack, Swiss or what ever firm cheese you like
- 2 to 4 tablespoons ice water
- 1 large egg white, lightly beaten
Cookie sheets lined with silpats or parchment paper.
- In the bowl of a food processor, combine flour, baking powder, and salt and pulse to combine. Add the butter and cheese and pulse until very well combined. Add 2 tablespoons water and pulse until the dough is just wet enough to hold together when squeezed. Add up to 2 tablespoons more water if necessary.
- Divide the dough between two pieces of plastic wrap. Press each half of dough into a flat square, wrap well, and chill for at least 30 minutes.
- Working with one square at a time, roll the dough out to a scant 1/8-inch thick. Using a fluted pastry wheel or pizza cutter, cut the dough into 3/4 inch-wide strips. Then cut the dough in the other direction to make 3/4-inch squares. Use the flat end of a wooden skewer to poke a hole in the center of each square (optional). Freeze the dough until firm, 10 to 15 minutes. Repeat with the remaining dough. Preheat the oven to 350° F.
- Brush half a sheet with the egg white and sprinkle with salt. Use an offset spatula to gently break the egg washed dough apart and place the squares on a parchment-lined baking sheet. Bake until puffed and set and browned on the bottom, about 14 to 16 minutes. (Make sure to cook them long enough so that the finished crackers are crisp. Completely frozen dough may take a few extra minutes to bake.) Let the baked crackers cool completely. Repeat with the remaining frozen crackers. Store the cooled crackers in an airtight container.