We all love these amazing crunchy cheesy discs that are perfect for nibbling! And they are so flavorful that even just one or two feels like a luxury. The rosemary flavor deepens as the crackers sit, so do resist eating them all at once. Since my last rosemary plant didn't make it, I was happy to find packaged fresh rosemary sprigs in the produce section of my supermarket.
I took these to a holiday treat exchange, for something out of the ordinary.
Cheddar Rosemary Crackers
- 1 stick butter, cut up
- 1 cup unbleached flour
- 1/4 cup whole wheat flour
- 1/2 t salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh rosemary leaves
Combine these ingredients in a mixer (or large bowl). Mix on medium-low speed till butter makes very small lumps.
- 2 cups loosely packed freshly grated cheddar cheese (medium or sharp)
- about 3 T. cold water
Add the cheese one cup at a time and stir on low speed to mix evenly into flour.
With the mixer on low, add water one tablespoon at a time until dough just comes together.
Divide dough in two portions. On a lightly-floured surface, roll each half into a log (approximately 1.5" in diameter). Wrap dough log in plastic wrap and refrigerate at least two hours.
Slice crackers 1/4″ thick and place on a baking sheet lined with parchment paper.
Bake 11 minutes, turn crackers over, and bake another 10-12 minutes. Cool on wire rack and store at room temperature in an air-tight container.
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