SQUARE CRACKERS RECIPES

Steps:

• Preheat oven to 350°F (180°C).
• Using a hand mixer or standing mixer, combine cheese, butter, and salt in a large bowl.
• Once combined, mix in the flour and add the ice water one tablespoon at a time.
• The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
• Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
• Roll out dough to ? of an inch (½ cm), pinching the cracks on the ends.
• Cut into 1 inch x 1 inch (2 ½ x 2 ½ cm) squares and pierce a hole in the middle of each square for ventilation during baking.
• Place the separated crackers on a parchment paper-lined baking sheet.
• Bake for 13 minutes, or until golden brown.
• Enjoy!

Steps:

• Place the cheese, flour, seasoning, cornstarch, salt, and pepper in the bowl of a food processor.
• Pulse the machine a few times to combine the ingredients.
• Add the butter and pulse the machine until the mixture resembles wet sand.
• Add water, a tablespoon at a time, and pulse until the mixture is crumbly and clumps together. Try not to overmix the dough – we want the butter to still be cold throughout. Pulse until it just combines and holds together when you gently pinch it between your fingers.
• Transfer the dough to a lightly floured surface and divide it in half.
• Pat each half into a square, roughly 6 inches long and 1 inch thick. Wrap the dough squares in plastic wrap and place in the refrigerator for at least 45 minutes (you can do this up to three days ahead of time).
• Remove the dough from the fridge once it is firm and thoroughly chilled. Preheat the oven to 350°F and line two large baking sheets with parchment paper.
• Working with one dough square at a time, unwrap and place the dough on a lightly floured surface. Roll it out with a rolling pin until it is roughly a 10-inch square that is ¼-inch thick.
• Using a fluted pastry wheel or a pizza cutter (or a sharp knife!), trim the dough to a neat square and then slice the square into 8 strips, roughly 1-inch wide. Then slice in the opposite direction 8 times to create 1-inch crackers. Repeat with the remaining dough. Press the scraps together and repeat the process to create as many crackers as possible from the dough.
• Place the crackers on the prepared baking sheets. Using a skewer or a large toothpick, poke a hole through the center of each cracker. Sprinkle the crackers lightly with more everything seasoning.
• Bake the crackers for 15-18 minutes, or until lightly golden  brown around the edges.
• Remove from the oven and allow the crackers to cool completely on the baking sheet.
• Transfer the crackers to a serving dish and serve. Leftover crackers should be stored in an airtight container at room temperature. They will keep for about one week.