Ingredients
Method
- In the bowl of stand mixer with the paddle attachment, mix cheese, butter and salt until soft and combined, abut 20 seconds.
- Add the flour and mix on low speed (the dough will be dry and pebbly)
- On low speed, slowly add 1 tbsp of water and continue to mix as the dough forms a ball. Add the 2nd tbsp of water if needed.
- Divide the dough into two and mold into a disk. Wrap tightly with plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 375°F.
- Place the dough on parchment paper and put another piece of parchment on top so the dough is sandwiched. Roll the dough into a very thin (1/8 inch or less) 10 x 12-inch rectangle. Remove the top parchment paper and place dough on the cookie sheet.
- Using a fluted pastry cutter or a pizza cutter, cut the rectangles into 1-inch squares. Use the tip of a chopstick to punch a hole into the centre of each square.
- Bake for 15–17 minutes or until puffed and browning at the edges. Let crackers cool on a rack, then break apart.
The dough can be left in the refrigerator for up to 24 hours.