Allrecipes.com was a pretty good base for my Cracker creation. There were so many to choose from! Here's what I came up with! I think the recipe made about 60+ 1.5 inch round crackers. I never counted but I know I had at least 3 full trays of 20 at a fairly consistent size. Some were thin, some were thick and I had to try a star shaped and some other misc fun shapes. I can't decide if I like the thicker crackers or the thin ones. They are both good. The thicker ones came out like a Ritz texture but poofier. I think next time I may even add more cheddar cheese or maybe a little less flour. Can't go wrong with MORE cheese.
Cheddar & Crazy Salt Crackers
2 cups all-purpose flour
1 1/4 teaspoon Crazy Salt **My favorite spice evvvah!!
1/4 teaspoon dry mustard
3/4 cup butter, chilled
1/2 cup shredded Cheddar cheese
8 TBS cold water, or as needed
Preheat the oven to 325 degrees.
In a medium bowl, stir together the flour, Crazy Salt and mustard. Crumble the butter in like you would for a struesel topping only smaller like half a pea size. Mixture will be crumbly. Stir in Cheddar cheese. Stir in water one tablespoon at a time, until the dough is able to hold together. Press the mixture into a ball, wrap and refrigerate for at least 30 minutes.
*On a lightly floured surface, roll the dough out to a rectangle that is 16x12 inches. The dough should be about 1/8 inch thick. Cut into 1x3 inch strips. Place the strips onto the prepared baking sheets spaced about 1 inch apart.* These were the instructions I found. I rolled my dough out and used a cookie cutter. Do what makes ya happy. I wanted something pretty to look at. My suggestion is to only roll out half the dough at at time though unless you have a ginormous counterspace. I however, do not.
I got 20 of these on one standard cookie sheet with my small circle cookie cutter. They shrink up a tiny bit so fill the tray up! Oh also poke them with a fork a few times so the don't end up like little domes. Plus they look all professional like real crackers! haha
Bake for 10 to 12 minutes in the preheated oven, or until golden and crispy. Cool completely before storing.