Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
2 Cups Sharp Cheddar, shredded ( I used Gouda)
¾ Cup flour, plus more for dusting
4 tablespoons butter, softened and cut into 4 pieces (I use unsalted butter and add 1 teaspoon salt to it)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon whole milk
**(I apologize for not having any photos to show of this process. If you follow the link above you can see photos of each step.)
Preheat oven to 160 degrees Celsius (350 degrees F).
In a food processor or using a handheld electric mixer as I did, combine the cheese, butter, flour, salt and pepper in 5-second pulses until the mixture resembles coarse crumbs.
Add the milk and process until the dough forms a ball, which takes about 10 seconds.
On a lightly floured surface, using a lightly floured rolling pin, roll the dough into a 13×7 inch rectangle that is about 1/16″ thick. I used a pizza cutter to trim off the sides but if you have a serrated cutter you can use it to make the serrated edges of the crackers.
Next cut the dough into 1×1 inch squares.
Transfer the crackers, carefully, to a parchment-lined large cookie sheet.
Using the dulled end of a skewer make a hole in each cracker and sprinkle with coarse sea salt.
Bake the crackers on the middle rack for 15 minutes, or until the ends are barely browned.
Remove from the oven and allow to cool thoroughly on the cookie sheet. (Tip: remove crackers when they are still light as they will darken when cooling on the cookie sheet.)
Serve at room temperature and enjoy.