There are just a few things that have the power to drive me certifiably insane:
-coffee not tasting as good as it smells
-uneducated people who spew on the internet
-crappy food processors
Seriously, there are so many recipes I’ve looked at and wanted badly to try, but couldn’t because they required a food processor. And we had a food processor, but not one to speak of. Oh, it chops small things all right, nuts and so forth. But making butter? Forget about it. Actually pulverizing multiple objects at once? Yeah, no.
But then. Then we got a real food processor, and nothing is ever the same. Easy as pie crusts, (sorry) chopped nuts, I foresee nut butters as well. Not to mention CHEESE CRACKERS!
I mean, cheez-its. But dare I say, better than cheez-its? The first time I made these, I made them with sharp white cheddar. They were delicious and amazing and apparently tasted like the best part of an asiago cheese bagel. That’s what I was told.
But these are the real deal: cheddar cheese. I recommend using the highest quality cheddar cheese you can, because you’ll be able to tell.
I also encourage you to customize this recipe: add some cayenne or garlic salt, sub in Parmesan cheese and add rosemary, whatever you’re in the mood for!
We’ll stick with the classic for now over here.
1 c. gluten-free flour
1/2 stick (4 T.) butter, cubed
1 c. (8 oz.) sharp cheddar cheese, chopped or grated
1 t. salt
1/3 c. ice water
In a food processor, combine flour, butter, cheddar cheese, and salt. Pulse until well combined. Drizzle in ice water while pulsing until mixture just begins to come together (it will look like wet sand).
Remove from food processor and knead crumbs together until well combined and cohesive. Divide into two discs and refrigerate for at least 30 minutes.
Preheat oven to 375 degrees F.
Roll discs of dough out to anout 1/2 inch thickness. Cut into squares or rounds, whichever you prefer. Sprinkle with salt, if desired, and bake for 15-17 minutes, or until browned on bottoms.