This is a great way to spread the goodness of your cheese. I use my Farmstead cheese, one that takes just a week, and of course I sub the flour with Almond or tigernut flour.
- 1 c. flour (or substitute nut flour)
- 3/4 t. salt
- 4 T butter, cold
- 2 c. cheddar cheese(Farmstead cheese)
- 3 T water
In a food processor, pulse the flour, salt, and butter.
Add the cheese about a 1/2 c. at a time.
Add the water a tablespoon at a time until it forms a chunky dough. Chill this dough for at least an hour or 2, or longer.
Roll out the dough until it’s about 1/8 in thin.
cut with a pizza cutter about 1/2 inch each
Bake at 350F for about 15 minutes or until slightly browned on the tops. Start watching them after about 10 minutes to make sure they don’t burn.
You can cool them off and store in a cool pantry, if they last that long! A cheap sub for those expense gluten free crackers, made with ingredients you can pronounce!
Copeland Family Farms 