Vermont Cheese Crackers

Name: Vermont Cheese Crackers
Ingredients: 6 1/4 ounces unbleached all-purpose flour (King Arthur Italian-Style Flour or King Arthur Unbleached All-Purpose); 2 ounces cheddar cheese powder (Vermont is best); 1 teaspoon instant yeast; 1/4 teaspoon salt; 1/2 teaspoon baking powder (or 1/4 teaspoon baker's ammonia); 1 3/4 ounces vegetable shortening; 3 1/2 - 4 ounces ice water (enough to make a cohesive dough)

7 ingredients

1 steps

Ingredients

6 1/4 ounces unbleached all-purpose flour (King Arthur Italian-Style Flour or King Arthur Unbleached All-Purpose)
2 ounces cheddar cheese powder (Vermont is best)
1 teaspoon instant yeast
1/4 teaspoon salt
1/2 teaspoon baking powder (or 1/4 teaspoon baker's ammonia)
1 3/4 ounces vegetable shortening
3 1/2 - 4 ounces ice water (enough to make a cohesive dough)

Directions

1

["Whisk together the flour, cheese powder, yeast, salt, and baking powder. If you're using baker's ammonia in place of baking powder, set it aside.", "Add the shortening, working it in to make an unevenly crumbly mixture.", "If you're using baker's ammonia, dissolve it in a tablespoon of the ice water, and sprinkle it over the dry mixture before adding the remaining ice water. Whether you're using baking powder or baker's ammonia, stir and toss in enough of the ice water to make a cohesive (but not sticky) dough.", "Divide the dough in half, and shape each half into a small rectangular slab.", "Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours; don't chill longer than that. Preheat the oven to 400\u00b0F.", "Very lightly flour a piece of parchment, your rolling pin, and the top of the dough. Working with one piece at a time, roll the dough about 1/16\" thick