Ingredients
Equipment
Method
Dough Preparation
- In a food processor, combine the grated cheddar cheese, all-purpose flour, and cold unsalted butter. Pulse until the mixture resembles coarse crumbs.
- Add the plain yogurt and pulse again until the dough holds together when pressed.
Chill the Dough
- Shape the dough into a log about 1-2 inches in diameter, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Roll Out
- Preheat oven to 350°F (175°C). Roll out the chilled dough on a floured parchment paper to 1/8 to 1/4 inch thickness.
Cut & Prepare for Baking
- Using a pizza cutter, cut the rolled dough into 1-inch squares and arrange on a baking sheet lined with parchment paper.
Poke Holes
- Poke a hole in each square with a skewer or chopstick to help steam escape while baking.
Bake
- Bake in the preheated oven for 17-20 minutes until lightly golden. Let cool completely before serving.
Nutrition
Notes
Store fully cooled cheese crackers in an airtight container at room temperature for up to 5 days. For extended freshness, store in the refrigerator for 1 week or freeze for up to 1 month.