WEEKDAYS 1e|12c|p

Cheese Snaps

Michael Symon
Servings: 4
30 to 60 min
Part 1 of 2

Make your own cheese snacks at home in minutes!

  • Ingredients
  • step-by-step directions
Cheese Snaps
  • 8 ounces Extra Sharp Cheddar Cheese (shredded)
  • 4 tablespoons Unsalted Butter (cut into cubes)
  • 1 cup Flour
  • 1 teaspoon Salt
  • 4 tablespoons Ice water
  • Preheat your oven to 350°F.
  • Pulse everything (except Water) together in the food processor until the dough resembles coarse sand.
  • Pulse in Water 2 tablespoons at a time. You may need to add a little more if the dough looks dry.
  • Remove the dough from the processor, form into a disk, flatten slightly, and wrap in plastic. Chill for at least 20 minutes.
  • Roll the chilled dough out on a lightly floured work surface. You may want to work with half of the dough at a time. Roll to a very thin (about 1/4" inch) rectangle then cut in to 1" by 1" squares. Crimp the edges with a fork and using a skewer, dock a hole in the center.
  • Place on a parchment paper lined cookie sheet or silpat. Bake for about 15 minutes, or until crispy.
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