Compliments of the Rachel Hass Lohman, owner of Analog Coffee in Sister Bay
1 ½ cups All purpose flour
1 tsp baking powder
1 teaspoon salt
1 ½ cups shredded cheese of your choice
1 tsp fresh or dried herb of your choice- I like rosemary (optional)
⅓ cup hot water
Preheat oven to 350 degrees Fahrenheit
Using a food processor, combine flour, baking powder, salt, cheese and herbs (if using) and pulse a few times to mix. Add water and run until a ball of dough forms. You may need to add a bit more water based on your flour. It’s not going to ruin it. Just add it by the tablespoon until the dough comes together. This may also be done by hand if you do not have a food processor. Just combine until the dough forms a ball.
Divide the dough into two balls. Roll out each ball between two pieces of parchment paper. Don’t worry too much about the shape. But do try to make the dough as thin as possible. Transfer the dough and parchment to a cookie sheet and remove the top layer of paper. Repeat this process for the second ball of dough. Use a fork to poke a few holes throughout the dough. Using a knife or pizza cutter, cut the crackers into equal sized squares.
Bake for 25 to 35 minutes until golden and crispy. I usually remove the crispier edge pieces first and let the middle pieces keep baking until they are golden as well.
Notes: All purpose flour may be substituted with your favorite flour here! Any combination will work including gluten free options.
This recipe is endlessly riffable. Use any combination of cheese and herbs.
