WHITE CHEDDAR CHEEZ ITS (yields 150-200 crackers) 8 oz extra sharp white cheddar cheese, shredded 1 cup all purpose flour ½ tsp salt, plus more for topping ¼ cup unsalted butter, cubed 2 tablespoons whole milk (cold) Preheat oven to 325˚F and line 2 baking sheets with parchment paper.... Add the cheese, flour and salt to a food processor and pulse several times. Add in the butter and pulse a few more times, until the dough is crumbly. Add in the milk, then pulse several more times. The dough won’t come together in a ball, but it should come together when you press it between two fingers. Transfer to a lightly floured surface. Roll into a large rectangle, rolling as thinly as possible. We go even thinner than ⅛-inch as they puff up quite a bit when baking. Using a knife, pizza cutter or fluted pastry wheel, slice into 1-inch squares. Use the flat end of a skewer to poke a hole all the way through each cracker. Transfer to sheet pans and sprinkle with more salt. Bake for 17-20 minutes, until deep golden brown on the bottom of each cracker. If they are too light, they won’t have much crisp. Let cool completely before enjoying! Capt Kyles on Telegram Capt Kyle on Xshow more

Capt Kyle

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