Homemade Rosemary Cheese Crackers
  • 2 cups Real California Cheese sharp cheddar, grated
  • 6 tablespoons Real California Milk butter, softened
  • 1 teaspoon salt
  • ½ teaspoon fresh rosemary, chopped finely
  • 1 cup all-purpose flour
  • 4 tablespoons Real California Milk
  1. In a stand mixer add cheese, butter, rosemary, and salt until completely combined.
  2. Add the all-purpose flour a little at a time. At first the dough will be very crumbly.
  3. One teaspoon at a time add the milk. The dough should come together and look like a pie dough texture. If it is still dry after all milk is in you can add 1 or 2 more, ½ teaspoon at a time.
  4. Cut dough in half and wrap each in plastic wrap and place in the fridge for an hour.
  5. Pre-heat oven to 325 degrees.
  6. Place 1 dough piece in between 2 pieces of parchment paper and roll out until the dough is about ⅛ inch thick. The thinner the dough is rolled out the more crispy the crackers will be.
  7. Cut rolled out dough into small squares or use small cookie cutter shapes (like I did). Continue to roll together the scraps of dough and cut out.
  8. Repeat process with second ball of dough.
  9. Place cut pieces onto a Silpat or a parchment lined cookie sheet.
  10. Bake crackers for 8 to 12 minutes depending on your oven. They should be bubbled up and golden brown on the bottom. Allow crackers to cool to room temperature before serving.
  11. Store crackers in the fridge for up to 5 days.
Recipe by What's Mary Doing at https://whatsmarydoing.com/homemade-cheese-crackers/