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Week 33: Homemade Sharp Cheddar Cheese-its
Crackers over the Keyboard DayRecipe from:
6 oz sharp cheddar (also works with vegan cheese!)
1 cup flour
1.5 tsp cornstarch
1/4 tsp salt
5 TBSP unsalted cold butter (also works with vegan butter)
2 TBSP Water
Process cheddar cheese, flour, cornstarch, and salt together in a food processor until combined. Add butter and process until mixture resembles wet sand, about 20 seconds. Add water and pulse until dough forms large clumps, about 10 pulses.
Transfer dough to a lightly floured work surface. Divide in half and pat each into a 6-inch square. If the dough feels dry, moisten your fingers with cold water.
Carefully wrap each square in parchment paper and refrigerate until firm (45 minutes).
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
Unwrap each dough square. Place each on a lightly floured work surface and roll out into a 9-inch square. Using a fluted pastry wheel, pizza cutter, or small sharp knife, trim dough into a neat 8-inch square. Slice square into 1" strips and again crosswise to yield 64 crackers.
Use a toothpick to poke a hole through the center of each tiny square. Lightly sprinkle with sea salt, if desired. Bake for 8 minutes and rotate the pan and bake for 10 more minutes.
Remove from the oven and cool completely on the baking sheet before serving.
Store leftover crackers at room temperature for up to 1 week. If tightly sealed, they’ll lose their crunch. Feel free to keep the lid slightly ajar to maintain some crunchiness.