White Cheddar Rosemary Crackers are a fancy grown up version of Cheez-It. I love to make a big batch of these to snack on while binge watching my latest Netflix obsession.
If white cheddar and rosemary are not your thing, you can easily sub them out for another hard cheese and herb. A few alternate combinations could be mozzarella and oregano or pepperjack and red pepper flakes.
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White Cheddar Rosemary Crackers
Prep Time: 1 Hour 15 Minutes
Cook Time: 15 Minutes
1 cup White Cheddar Cheese, Shredded
1 cup All Purpose Flour
4 tablespoons Butter
1 sprig Rosemary, removed from the stem
1 teaspoon Salt
3 tablespoons Ice Water
In a food processor, combine the white cheddar cheese, flour, butter, rosemary and salt and pulse until the mixture has crumbled into a sand-like consistency. Add the ice water to the dough mixture and mix until the dough comes together. Remove from the food processor and form the dough into a ball, wrap in plastic wrap and refrigerate for 1 hour.
After an hour has passed, preheat the oven to 375 degrees. Line a baking sheet with a silicone baking mat. Place the dough ball onto the silicone baking mat and roll out. Once the dough has been rolled thin, cut into squares with a pizza cutter or pastry wheel. I used a wooden skewer to poke a small hole in the center of each square. Place the baking sheet into your oven and bake until golden brown for about 15 minutes.
Once baked, remove from the oven and let cool completely. Store in an airtight container or ziplock bag for up to a week.