Buttery and flaky, these crackers are reminiscent of Nabisco Ritz crackers. Although not nearly as neon orange, they still pack a cheddary punch. I’ll admit it, if I see Ritz crackers laid out on a cheese and crackers plate, I will munch on them. A slice of cheese, a pickle round and mmmm. These cheddar crackers are good on their own or as a vessel for cheese or dip. They also pair well with both a crisp glass of cool white wine or a hearty red. -bvox
Homemade Cheddar Crackers
6-ounce piece sharp cheddar cheese
1 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
8 tablespoons (1 stick) unsalted butter, room temperature
1 teaspoon dry mustard powder
1 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon cayenne pepper
3 tablespoons whole milk
Preheat oven to 350 F. In a food processor fitted with the grating blade, grate cheese. Switch to cutting blade; add flour, butter, mustard powder, salt, ground pepper, and cayenne. Add milk 1 tablespoon at a time and pulse until a dough forms.
Transfer dough to a lightly floured work surface; roll out the dough to 1/8 inch thick. Slice into crackers or cut out shapes with a ruffly or round cookie cutter. Poking holes in the top of the cracker would make them more “Ritz” like. Sprinkle lightly with salt before baking.
Place pieces 1 inch apart on a parchment-covered baking sheet. Bake until golden, about 15 minutes. Transfer to a wire rack to cool completely. Store in airtight container.