Rosemary Cheddar Crackers

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Need something to go along with an afternoon happy hour with family and friends? These crackers are simple to put together. They do require some time in the freezer before baking (just 20 minutes) so keep that in mind. So yummy with prosciutto on top as well.

1/2 cup butter, softened

8 oz block sharp cheddar, grated

1 teaspoon salt

2 teaspoons dried rosemary

2 cups flour

4 tablespoons cold water

2 tablespoon olive oil

In a standing mixer, beat together butter, grated cheddar, salt, and rosemary until well blended.

While mixer is on slow setting, add flour. The dough should look dry and pebble-like. Add the cold water and olive oil and mix until dough comes together.

Preheat oven to 375 degrees F. Press dough together into a disc and place in freezer for 20 minutes.

Divide into quarters and roll out one at a time as needed onto parchment and cut into rustic sized squares. Place the remaining quarters of dough in fridge while each batch is baking.

Bake for around 15 minutes or until browned around edges. Let cool on wire rack or place directly on plate for serving.

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So perfect with a glass of wine or beer. Cheers!

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