Ingredients
Method
- Preheat your oven to 375˚F / 190˚C. To the bowl of a food processor, add the cheeses, kosher salt, oregano, red pepper flakes, flour, butter, and sun dried tomatoes. Pulse until the butter is broken down into lentil-sized pieces.
- Add in the milk and pulse until incorporated. The dough should stick together when pressed between your fingers. Then turn the dough out onto a lightly floured work surface and knead briefly until you can form a solid block of dough.
- Lightly flour a work surface and roll out the dough on top of it until you achieve a roughly 20"x15" (50x40-cm) rectangle.
- Using a knife or fluted pastry cutter, cut the sheet of dough into ¾" rectangles. Use a wood skewer or toothpick to dock a hole into the center of each cracker, then sprinkle with kosher salt.
- Move to a parchment-lined sheet pan and bake at for about 12 minutes, until the bottoms of the crackers are golden brown. Move to a wire baking rack and let them cool completely before enjoying.
Notes
*For best results, purchase blocks of cheese and shred it yourself. Pre-shredded cheese is coated with anti-caking agents that can affect how the dough comes together.
To keep these crackers crisp, move them to an airtight container once they're completely cooled. They should keep for a week, but we bet you they won't last that long!
We'd recommend using a food processor for bringing the dough together. If you don't have a food processor, you can use your hands, a stand mixer, or a hand mixer.
You'll want to roll the dough fairly thin - somewhere between ⅛" and 1/16" should be perfect.
These cooking time on these will vary depending on how thick they're rolled, so be sure to keep an eye on them. Check after 12 minutes and then every 2 minutes after that.
Use a fluted pastry cutter to get those trademark edges.
Add salt before cooking in the oven. The salt won't stick if you add it afterwards!