Ingredients:
1 cup flour 1/2 teaspoon salt 1/2 cup shredded cheese of your choice 4 tablespoons cold butter 1/3 cup heavy cream coarse salt pepper for the top 1 egg (for an egg wash top) optional
Directions:
In a food processor, combine the flour, salt, shredded cheese, and butter. Pulse until crumbly. With the mixer turned on slowly, stream in the cream until a dough ball forms. Then turn off the mixer.
Lightly flour a surface and roll out the dough as thin as you can. Think thin crust pizza. You don't want to be able to see through the dough, but thin is your friend for these. They will puff some when they bake, so you don't want them to be too thick.
Use a pizza cutter to slice the dough into small squares, or any shape you want. You could also use cookie cutters for a fun variation. I also used a frosting tip to get those small holes in the center of my crackers. Roll the scraps together and cut again until you've used all the dough. Depending on your shape and thickness, you might get slightly more or less crackers in your batch than I did.
Place the cut dough onto a baking sheet lined with parchment paper. Whisk the egg in a small bowl and brush the tops of the crackers with it. Sprinkle on a little coarse grain salt and black pepper.
Bake at 375°F for 18-20 minutes, until golden brown.
Once cool, store in an airtight container if you're not consuming these within the day.
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