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Cheddar Crackers

kept bymlehet
recipe bySerious Eats

1 cup flour
1 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons cold, unsalted butter, diced
8 ounces grated extra sharp cheddar cheese
4 tablespoons cold water



mlehet's picture

Simple to make, makes WAY more than you expect so no need to double the batch.

Be sure to roll out REALLY thin. I thought I had it right, but they puffed up huge in the oven.

I didn't do the whole pumpkin thing. Instead I rolled out the dough on parchment paper, cut with a pizza wheel and transferred the whole sheet to the oven.

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