Cheddar Fish Crackers

prep time: 75 minutes

Cooking Time: 10 minutes

Total Time: 1 hours 25 minutes

servings: 3 ½ dozen three-inch crackers

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Ingredients

LINE baking sheet with parchment paper or lightly grease with butter. In medium bowl, whisk together flour, baking powder and cayenne or other herb or spice.
ADD butter and work into flour mixture with pastry blender or your fingertips until mixture resembles coarse meal. (Alternatively, use mixer with paddle attachment or food processor.)
MIX in egg until medium-firm dough is formed, 1 to 2 minutes. Add cheese and beat or blend again until well incorporated. *If you don’t want to use an egg, you can substitute with a small amount of water until the dough comes together.
SHAPE dough into rectangle, wrap in plastic wrap and chill in freezer for about thirty minutes.
PREHEAT oven to 375°F. Unwrap dough and place on lightly floured work surface. Roll out to 1/8” thickness or less.
CUT out crackers with fish-shaped* or other small cookie cutter and place on baking sheet. Press scraps together and re-roll to cut additional crackers.
BAKE for 8 to 10 ten minutes or until crackers are light golden brown. Let cool completely on baking sheet and store in airtight container for up to 1 week.

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LINE baking sheet with parchment paper or lightly grease with butter. In medium bowl, whisk together flour, baking powder and cayenne or other herb or spice.
ADD butter and work into flour mixture with pastry blender or your fingertips until mixture resembles coarse meal. (Alternatively, use mixer with paddle attachment or food processor.)
MIX in egg until medium-firm dough is formed, 1 to 2 minutes. Add cheese and beat or blend again until well incorporated. *If you don’t want to use an egg, you can substitute with a small amount of water until the dough comes together.
SHAPE dough into rectangle, wrap in plastic wrap and chill in freezer for about thirty minutes.
PREHEAT oven to 375°F. Unwrap dough and place on lightly floured work surface. Roll out to 1/8” thickness or less.
CUT out crackers with fish-shaped* or other small cookie cutter and place on baking sheet. Press scraps together and re-roll to cut additional crackers.
BAKE for 8 to 10 ten minutes or until crackers are light golden brown. Let cool completely on baking sheet and store in airtight container for up to 1 week.