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Preheat the oven at 350F/175C
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In a food processor add flour, salt, butter and the grated cheese. I used sharp Cheddar cheese but you can also use Gouda or Edamer cheese
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Let the food processor work and slowly add the water, 1 tablespoon at the time
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In less than 5 minutes you will obtain a nice compact dough
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Wrap in plastic paper and refrigerate for 1 hour
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Place the dough in between two foils of parchment paper. You might want to cut the dough in 3/4 pieces if you do not have a big working station. Roll the dough with a rolling pin in order to obtain a thin 1/8 inch layer
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Using a small cookie cutter (I used the small ones for fondant) cut out the shapes that you like.
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Place the small crackers on a parchment paper or silky mat on a baking sheet, one next to the other, leaving some space in between.
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Using a toothpick poke some holes in each cracker. This is a very important phase not to get the crackers doughy but fluffy and light instead.
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Bake the crackers for 20 minutes until lightly golden and crispy
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Check at 15 minutes, every oven is different!!
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Let cool on baking sheet, they will keep crisping up while cooling down
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