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Makes about 2 dozen. Easy and delicious. You won’t want to buy boxed cheese crackers again.
- 2 tablespoons unsalted butter at room temperature
- 3/4 cup lightly packed shredded sharp Cheddar cheese
- 1/3 cup lightly packed freshly shredded Parmesan cheese
- 1/4 teaspoon paprika
- 1 pinch cayenne pepper, or to taste
- 1/2 cup all-purpose flour
- 2 teaspoons Colonel Pabst Worcestershire Sauce, or as needed
Line a baking sheet with parchment paper, or tin foil coated with a little olive oil.
Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together until thoroughly combined.
Mix flour into cheese mixture with a fork until crumbly. Sprinkle in Colonel Pabst Worcestershire Sauce, 1 or 2 drops at a time, and mix with clean hands until it comes together in a dough that holds its shape when squeezed.
Transfer dough to a flat surface where a large piece of plastic wrap is laid out. Press into a thick, flattened disk. Dough should be about 1/8 inch thick. Wrap in plastic wrap and refrigerate 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
Bake in the preheated oven until crackers are browned and crisp, about 10 minutes.
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