I've often wondered why anyone would bother making crackers at home. I figured the homemade taste must be superior, but it didn't seem worth the fuss. I have happily discovered there is no fuss, and the crackers truly are superior. If you can make chocolate chip cookies, you can make these crackers. You don't even need a rolling pin!
These don't have the snap of Cheez-Its or Ritz -- rather, think savory shortbread. Softened butter and shredded cheese are beaten together with flour and a few other ingredients. You roughly roll the dough into a log and chill it until firm, then slice and bake. That's it! The crackers are flavored with rosemary, cheddar, cayenne, and red pepper flakes. They're not too hot, but I reduced the pepper and pepper flakes on my second try because I didn't want that much heat and mouth-tingle.
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The chilled log of dough is sliced into crackers; for a fancier touch, use a fluted cutter;
use a fork to poke holes in the crackers before baking.
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