These savory little crackers are cheesy, spicy and flaky and make a great party snack...or anytime snack. Full of cheddar cheese, herbs and spices, they're like Cheez-Its, Goldfish and Cheddar Bay Biscuits all wrapped up into one.
Course: Appetizer, Snack
Servings: 16dozen (1-inch stars)
2cupsfinely grated cheddar cheese
1 1/2teaspoonsdry mustard powder
1/2teaspoon fresh parsleyor 1/4 teaspoon dry
1/2 teaspoon garlic powder
1/2teaspoon fresh thymeor 1/4 teaspoon dry
1/2teaspoon fresh oreganoor 1/4 teaspoon dry
1/2teaspoonfresh basilor 1/4 teaspoon dry
8tablespoons (1 stick)cold, unsalted butter
2egg whitesfor egg wash
Combine flour, cheese, salt, dry mustard powder, herbs and spices in a mixing bowl. Stir to combine.Next, cut the butter into small pieces and then add to the flour mixture. Using a pastry blender or fork, work the butter into the flour mixture until it resembles coarse, pea-sized crumbs.Add the cold water to the bowl a tablespoon at a time and continue to work the mixture together with your fingers until a soft, smooth dough forms. Shape into a ball and then cover with plastic wrap. Place the dough into the fridge to chill for at least 30 minutes (or overnight).When you're ready to bake the crackers, preheat oven to 375°F with the rack positioned in the middle.Remove dough from the refrigerator and turn out onto a lightly floured surface. Using a rolling pin, roll out the dough to 1/8" thick. Using a 1-inch star cookie cutter (or any small shape) begin to cut out the dough. Place stars onto a cookie sheet lined with parchment paper. These don't spread out when they're baking so you can place them close together, just make sure that they're not touching. Repeat until all the dough is cut out and cookie sheets are full of crackers.Brush each cracker with a little egg wash, then place crackers into the preheated oven and bake for 12-15 minutes until golden brown. If you're baking more than one tray at a time, rotate the pans after 6-8 minutes to ensure even cooking. Remove immediately and let cool. Then put into an airtight container and store for 3-5 days.
If you don't have any small cookie cutters, you can also use a pizza cutter to cut the dough into strips and then again in the other direction to create 1-inch squares. Discard the rough edges and roll out again and repeat until all the dough is cut up.Adapted From: Emeril Lagasse