-1/2 Stick of butter, softened
-1 C Flour
-8 oz pepperjack cheese
-Salt
-2 TB* water
Mix the butter, cheese, and pinch of salt in your mixing bowl. Add in the flour and mix to form a pebbly dough. Add in the water, a tablespoon or so at a time. You just want enough water that the dough will hold together when you press it, just enough to come together. You may need to add more. Roll out on a floured surface very thin and cut to desired size (cookie cutters work too).
Every block of cheese has a different moisture to it, so it is normal if you need to adjust.
Bake (preferably convect if you have an electric oven) at 350 for 12-17 minutes. If you are convecting it, it should be on the low end of that time frame, or if you have a gas oven that seems to heat hotter like mine does. Basically, you just want them to start getting brown and toasty on top.
Pull them out and sprinkle salt on them. And watch as they disappear!
These are my favorite ones I have made to date. I had wanted to try pepperjack flavored ones for some time. The best part is, my food processor just arrived today and I got to test it out on shredding the cheese for these. Needless to say, I am in LOVE with the food processor and these crackers. They came out extremely well and were gone in no time. They make the perfect party snack!
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