- Snacks & Sides
Rosemary Cheddar Crackers
Don’t be intimidated by homemade crackers! These salty snacks come together quickly with the help of a food processor. So join us in making the fresh, homemade version of the cheese crackers everyone knows and loves—leveled up with grass-fed butter and rosemary.
Ingredients
- tablespoons Vital Farms unsalted butter (cut into 1/2-inch cubes)
- ounces extra sharp cheddar cheese (grated)
- teaspoon salt
- cup all-purpose flour
- teaspoon fresh rosemary (finely chopped)
- tablespoons ice water
Instructions
In the bowl of a food processor, combine the butter, cheese, salt, flour, and rosemary and pulse until a crumbly dough forms. With the food processor running, drizzle in 1 tablespoon of water, adding the remaining tablespoon if needed until the dough just comes together.
Divide dough in half and wrap each in plastic wrap and flatten dough into discs. Refrigerate for an hour, until firm.
Preheat oven to 375°F. Line two rimmed baking sheets with parchment and set aside.
Working with one disc of dough at a time, roll out into a thin rectangle, about 1/8th of an inch thick. Using a ruler or something with a straight edge and a pizza cutter or knife, cut rectangle into a grid of 1-inch squares. Transfer squares to baking sheets, leaving a little space in between.
Use a skewer or toothpick, poke a hole in the center of each. Repeat with the second disc of dough. Bake crackers for about 12-15 minutes, until crisp and golden around the edges. Transfer to an airtight container.
