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I tore this recipe out of the November 2011 Issue of Western Living Magazine.  It’s really simple, but is one of those recipes that seems gourmet and is a real crowd pleaser!

ice box crackers

Ingredients:

~ 3/4 cup all-purpose flour
~ 1/4 cup finely chopped walnuts or pecans (optional)
~ 2 tsp chopped fresh rosemary or thyme
~ 1.2 tsp salt
~ 1.4 cup butter, chopped into pieces
~ 1 cup grated aged cheddar, parmesan, gouda, gruyere or other flavorful cheese (I always use gruyere)
~ 1/4 cup half & half (or milk)

Instructions:

In the bowl of a food processor, combine flour, buts, herbs/spices and salt.  Pulse to combine.
Add butter and cheese and pulse until well blended and crumbly.
Add cream/milk and pulse just until the dough comes together in a ball.
Shape dough into a log, wrap in plastic wrap and refrigerate for up to a week or freeze for up to 6 months.

When you’re ready to bake, preheat the oven to 350F.
Let dough stand at room temperature until it is just thawed enough to slice easily.
Cut dough into 1/8-inch-thick slices and place on an un-greased or parchment-lined baking sheet.
Bake for 10-12 minutes, until pale golden around the edges.
Makes about 2 dozen crackers.

Notes & Tips:

– I love this recipe because you can make a big batch and keep a few rolls in the freezer to slice and bake if you need some last minute crackers.
– Allow the crackers to dry until crisp before storing in a container (the moisture must be all out or they will mould quickly due to the moisture).
– This recipe does not work well with alternative flours (trust me, I’ve tried quite a few).  Definitely stick to the white, all-purpose flour here.

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