Easy-Cheesy Garlic Crackers

These crackers are delicious by themselves or topped with a variety of spreads. Serve them at your next cocktail party or as a wholesome, homemade snack for the kids. Use your favorite cheese or blend of cheeses, from semi-soft such as Monterey Jack to dry such as Parmesan. After making the dough, allowing it to set in the refrigerator helps to develop the flavor. Refrigerate for two hours after baking or up to two days. The dough can also be frozen for up to one month before baking. Let's get crackerin'

Ingredients:

• 8 ounces grated cheeses
• 3/4 cup all-purpose flour
• 1/4 teaspoon dry mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 4 tablespoons (1/2 stick) butter, softened and cut into small pieces
• 2 tablespoons water, additional may be needed

Preparation:

1. Place all ingredients except butter and water into the bowl of a food processor.
2. Pulse 5 - 6 times, until all ingredients are well mixed.
3. Add the pieces of butter
4. Pulse 3 - 5 more times, until the butter pieces are the size of BB's.
5. Add water, one teaspoon at a time, and pulse until the dough holds together. (The dough will look crumbly, press a small amount of it between your fingers to see if it holds together well.)
6. Remove dough from processor bowl to a sheet of parchment or wax paper.
7. With your hands, arrange dough into a roughly rectangular shape, making sure that the thickness is fairly uniform from end to end. While you are doing that, press the dough firmly together and squeeze in from both ends so that it becomes a solid log.
8. Bring long edge of parchment paper over the dough log so that the dough is completely encased in the paper.
9. Using both hands and the paper, firmly pull the dough back towards you, tucking the free edge of the paper underneath the log. You should now have a roughly circular, firmly packed tube of dough encased in the paper.
10. Continue rolling and shaping log in the paper, occasionally crimping the ends inwards, until your dough is about 12" long with a 1" circumference.
11. Wrap the paper-encased tube of dough in plastic wrap and refrigerate a minimum of two hours.

Bake the crackers:

1. Preheat oven to 375 degrees F.
2. Line baking sheet with parchment or spray lightly with cooking spray.
3. Cut the dough log into 1/4" slices and place on baking sheet 1" apart.
4. Bake 8 - 10 minutes, until crackers are lightly browned.
5. Rotate sheet in oven and bake for another 2 - 4 minutes, until golden around the edges.
6. Cool on a rack and serve.

Serving suggestions:

While these crackers are delicious on their own, you can also top them with a variety of spreads or use them for dipping. For instance, crackers made from Parmesan cheese can be topped with a mixture of chopped tomatoes, basil and a bit of balsamic vinegar. Cheddar or Jack crackers make a great dip for salsa or crab dip.