Cheese crackers

These crunchy and tangy cheese crackers are super easy to make and totally addictive !

Grate the cheese and keep aside
In a mixing bowl , measure out the flour
Mix in the salt ( and other spices if using)
Add the butter and grated cheese
Using a wooden spoon or your hand, mix it and gather together in a dough. This takes less than a minute. There is no need to knead.
Wrap in plastic wrap / parchment paper or place in a bowl with lid . Refrigerate for at least 20 minutes.
Preheat oven to 180 C/ 350 F. Line a cookie sheet with parchment paper or grease with butter
On a floured surface or on parchment , roll out the chilled dough to about 1/8 inch thickness
Using a knife , cut the dough into squares approximately 1 inch in size .You can also use a cookie cutter to cut out shapes.
Remove the scraps away and re roll , cut out shapes as before.
Transfer the cut out shapes to your lined or greased cookie sheet , placing them about 1 inch away from each other.
Using a straw or a toothpick , poke a hole in the centre of each cookie. This is optional but keeps the cookie from becoming too puffy and hence crisper throughout.
Bake for 14 - 16 minutes until edges seem light brown . Turn the sheet around ( front to back ) around 10 minutes mark if you are using a convection oven.
Cool on pan for 5 minutes and then completely on wire rack

This recipe makes about 40 small cookies.

The recipe can be doubled.

If you want to spice up these cookies , add in about 1/4 teaspoon red chilli powder / paprika / pepper along with the salt.

If chilling the dough for longer , you can rest a while at room temperature or until soft enough to roll out.

You can make these any size or shape you want. But in my personal opinion , smaller and thinner gives crunchier and tastier results !

I used Milky Mist cheddar cheese.

My measuring cup is 240 ml .