Proclaimed “ridiculously tasty” by our Bob’s Red Mill tester, these zesty, cheesy crackers were shared by Renee S., who said, “Our family loves cheese crackers. We now love making our own!”
In a bowl of a stand mixer fitted with a paddle attachment, combine shredded cheese, butter, flour and garlic salt. Mix on high until combined.
With the mixer running, add cold water 1 tablespoon at a time. Refrain from adding more water, though the dough will look dry. Continue to mix on medium for an additional minute. The dough will come together and clear the sides of the bowl.
Form the dough into two discs, wrap in plastic and chill in the refrigerator for 1 hour. While the dough is chilling, preheat the oven to 375°F.
Remove dough from the refrigerator and roll it out to 1⁄4–1⁄8-inch thick on top of a piece of parchment paper. Lift the parchment paper and transfer
the dough to a baking sheet. Cut dough into 1 inch squares. Repeat with the second disc of dough.
Bake for 12–15 minutes, rotating halfway through. Crackers will separate and darken slightly in color. Leave crackers to cool on the baking sheet; they will crisp as they cool. Serve immediately or store in an airtight container.
