Ingredients
Equipment
Method
- Set your oven to preheat at 325°F (163°C) and line two baking sheets with parchment paper.
- Add shredded cheese, flour, and salt to a food processor, pulsing several times to combine. Scatter in the butter cubes and pulse again until the mixture is crumbly.
- Pour in the cold milk and continue pulsing until the dough is crumbly but will hold together when pressed between your fingers. It will not form a full dough ball.
- Transfer the dough to a floured surface. Roll it into a large rectangle, aiming for thinner than 1/8 inch for crispy crackers.
- Cut the dough into 1-inch squares using a knife, pizza cutter, or pastry wheel. Use the blunt end of a skewer to poke a hole through the center of each cracker. Move the squares to the prepared baking sheets and sprinkle extra salt over the top.
- Bake the crackers for 17–20 minutes, until the bottoms turn a deep golden brown. Let them cool completely on the pans before eating.
Nutrition
Notes
For best results, shred cheese from a block instead of using pre-shredded; it melts better and creates a crispier texture. Roll the dough as thin as you can for maximum crunch—thicker pieces will bake up softer. Store crackers in an airtight container at room temperature for up to a week. To restore crispness if they soften, spread them on a baking sheet and heat at 300°F for 5–8 minutes. Freezing and refrigerating are not recommended, as moisture affects texture.