Three Cheese Crackers

Pairs Well With

Yields 40-50 crackers


6 ounces (about 1 1/2 cups) shredded cheese (I used a blend of cheddar, mozzarella and Parmesan)
1/2 cup whole wheat flour
1/4 cup unbleached all-purpose flour
4 tablespoons chilled unsalted butter, cut into small pieces
1/4 teaspoon garlic powder
1/8 teaspoon salt
Sea salt, for sprinkling


Combine all ingredients except for sea salt in the bowl of a food processor. Run food processor for about 2 to 4 minutes until a dough forms.

Pat dough into a flat disk, then roll out on a lightly floured baking sheet to 1/8-inch thickness (mine were a little thicker and therefore less crunchy as a result, but still tasty). Pat edges of dough to form a rough square or rectangle. Cover with plastic wrap and chill 30 minutes.

Heat oven to 350 degrees F. Cut dough into squares or shapes (using a cookie cutter). Transfer squares to a parchment paper-lined baking sheet, spacing them about 1/2-inch apart. Use a skewer to poke a couple holes in each cracker. Sprinkle with sea salt. Bake 10 to 12 minutes until just lightly browned on the edges.

Cool crackers completely on baking sheet placed on a cooling rack. Crackers can be stored in an airtight container at room temperature for up to one week.