Cheddar-Rosemary Crackers

Crackers have been my little obsession lately. They were actually what got this blog started, come to think of it.

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

Preheat oven to 375 F. 

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.