Presented by Cara Jorgensen, the Gateau Baking Company
1 cup all organic unbleached flour
8oz shredded cheese (I prefer sharp cheddar but any hard/semi hard cheese will work)
60g unsalted butter (REAL butter- not vegetable oil spread)
A dash of your favorite sea salt
2 tablespoons of water, room temp.
Place all your ingredients into your food processor. If you don't have a food processor it's okay to use a manic bullet, ninja, or heavy duty blender that you trust.
Blend your ingredients by use the "pulse" option. You will notice a dough forming.
When you feel like your ingredients are throughly mixed, remove your cheese dough and split it into two balls. One ball can go into the fridge and one can stay out.
Lightly powder your table surface with organic unbleached flour and roll out your cheese dough to about an eight of an inch thick. It's okay to eyeball this- it won't be perfect but that's alright! If you want a crisp cracker roll thinner, for a fluffy cracker roll thicker.
Cut your shapes with a cookie cutter the same way you would a sugar cookie.
Place your uncooked crackers on a cookie sheet lined with parchment paper. Repeat until all your dough is used (don't forget about that dough in the fridge!)
Once you're ready, place your crackers in and oven preheated to 300 degrees for 10-14 minutes. If you chose to make large crackers be sure to bake then for a few extra minutes.
While still warm, toss them in some sea salt and enjoy!