CHEESE CRACKERS
I N G R E D I E N T S
1 ½ cup McCall's Oak Smoked Irish Cheddar, shredded
1 cup all-purpose flour (spooned & leveled)
1 and 1/2 teaspoons cornstarch
1/4 teaspoon salt
6 tablespoons unsalted butter, cold and cut into 6 pieces
2 tablespoons cold water
Optional: sea salt for sprinkling
I N S T RU C T I O N S
In a food processor, combine McCall's Oak Smoked Irish Cheddar, flour, cornstarch, and salt. Process until well mixed, about 30 seconds. Add the cold butter and process until the mixture starts to come together, about 20 seconds. Add the cold water and pulse until the dough forms large clumps, about 10 pulses.
Transfer the dough to a lightly floured surface. Divide it in half and use a small circular cutter to create circle shapes. Wrap each dough portion in plastic wrap and refrigerate until firm, about 45 minutes.
Preheat your oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
Unwrap the dough circles and place them on the prepared baking sheets. Use a skewer or large toothpick to poke a hole through the center of each circle. Lightly sprinkle with sea salt if desired. Bake until the edges are golden brown, about 16-18 minutes, rotating the baking sheets halfway through baking. For crunchier crackers, bake for 20 minutes.
Remove from the oven and let cool completely on the baking sheets before serving.
Store any leftover crackers at room temperature for up to one week. To maintain their crunch, keep the lid slightly ajar if stored in a tightly sealed container.