Tuesday, May 7, 2013
You can find this easy peasy recipe over on Molly's blog. After making the crackers on two separate occasions here are my tips/modifications...
*I used 8.5 ounces of 3 year aged cheddar
*I love spicy food, so I used at least a tablespoon of Sriracha
*Unless you are making these for a crowd, I recommend dividing your dough and freezing half them defrosting and rolling it out when you are ready. These cheesy crackers are super buttery and delicious. And if you're like me you might find your self control lacking in their presence. The first time I made them, I gorged on cheese crackers. I'm not going to say I didn't gorge the second time I made them as well...but when you make half the amount of crackers, gorging on them is only half as bad.
Lawman-in-law and I started brainstorming what kind of cheese crackers I'll tackle next. I'm thinking Gorgonzola, but there's always I chance I could switch it up and go with Gruyère. What kind of cheese crackers would you love to make/eat?