Adapted from Marilena’s Kitchen
These crackers are wonderfully versatile and can be made with a variety of cheeses such as Parmigiano-Reggiano, Cheddar, or Gorgonzola, so feel free to experiment with your favorite cheese.
- 1½ cups (160 grams) grated Asiago cheese
- 1 cup (125 grams) all-purpose flour
- 6 Tablespoons (84 grams) cold unsalted butter, cut into pieces
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1½ Tablespoons (22 mL) milk (whole or 2%)
- Preheat oven to 350°F (180°C). Set oven racks in upper and lower thirds of the oven.
- Place the cheese, flour, butter, salt, and cayenne pepper in the work bowl of a food processor fitted with the steel blade. Pulse until the mixture resembles coarse crumbs. Add in the milk and pulse until the dough comes together and forms a ball.
- Transfer the dough to a lightly floured work surface and roll out into a circle (or rectangle) about 1/8-inch thick. Cut into desired shapes using a sharp knife, fluted pasta cutter, or a cookie cutter. If cutting into strips, keep them at ½-inch width. Scraps can be re-rolled once.
- Transfer the dough shapes to 2-3 baking sheets lined with parchment paper, spacing them ½-inch apart. Bake the crackers for approximately 15 minutes until light golden, rotating the baking sheets halfway through the cooking time. Remove from the oven and cool the crackers completely on the baking sheets set on top of cooling racks.
- Storage: Store crackers in an airtight container and eat within 2 days for best texture and flavor.