CHEESE CRACKERS

I N G R E D I E N T S

  • 1 ½ cups McCall's Oak Smoked Irish Cheddar, shredded 

  • 1 cup all-purpose flour (spooned & leveled)

  • 1 ½ tsp cornstarch

  • ¼ tsp salt

  • 6 tbsp unsalted butter, cold and cut into 6 pieces

  • 2 tbsp cold water

  • Optional: sea salt for sprinkling 

I N S T RU C T I O N S

  1. In a food processor, combine McCall's Oak Smoked Irish Cheddar, flour, cornstarch, and salt. Process for 30 seconds.

  2. Add cold butter and process until the mixture starts to come together, about 20 seconds. Add cold water and pulse until large clumps form.

  3. Transfer the dough to a floured surface, divide in half, and cut into small circles. Wrap and refrigerate for 45 minutes.

  4. Preheat oven to 350°F and line baking sheets with parchment paper.

  5. Arrange dough circles on the sheets. Poke a hole in the center of each, sprinkle with sea salt, and bake for 16-18 minutes (20 minutes for crunchier crackers), rotating sheets halfway through.

  6. Let crackers cool completely before serving. Store leftovers at room temperature for up to a week.

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IRISH CHEDDAR MAC & CHEESE