- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 1/2 tsp salt
- Dash of red pepper
- 8 oz shredded sharp cheddar cheese
- 1 egg white
- 1 tblsp water
- Sea salt
I’m from Wisconsin. And I’m a fan of cheese. A huge fan of cheese. And shortbread…huge fan of that too. It never dawned on me to combine shortbread and cheese but the outcome is much like a Cheez-It, which just so happens to be my favorite cracker. These little shortbread treats were inspired by Land O’Lakes and the possibilities are endless. I opted for a white sharp cheddar cheese and a light sprinkle of salt to top them off. After I baked them I thought about how tasty they would be mixed with a bit of fresh thyme. Or tossed in ranch dressing mix. The sky is the limit! At any rate these are easy and delicious and make for a great snack.
Combine the flour, butter, salt and red pepper in the bowl of your stand mixer. Beat at a medium speed until a dough forms. Add in the cheese and any additional herbs you would like and whip until a ball of dough forms again. Shape the dough into a disc, wrap in plastic wrap and refrigerate for 2 hours.
Preheat the oven to 350°. Remove the dough from the refrigerator and place on a lightly floured surface. The dough will be difficult to roll out at first but as it comes to room temperature it will become easier. Roll the dough into a 1/4 inch thickness and using cutters or a pizza cutter, cut the dough into your desired cracker shape. Place the crackers on a baking sheet lined with parchment.
Mix together the egg white and water and gently brush on top of each cracker. Sprinkle the crackers with salt or herbs of your liking. Bake for 14-16 minutes, until the edges are golden. Remove from the oven and allow them to cool before removing from the pan. Enjoy your snack!