Total Time
50mins
Prep 40 mins
Cook 10 mins

This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments!

Ingredients Nutrition

Directions

  1. Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal.
  2. Blend in the cheddar cheese with a fork until well blended.
  3. Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls.
  4. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-inch thick.
  5. Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes.
  6. Remove from cookie sheet and let cool.
  7. Store the cooled crackers in airtight containers in a cool place.
  8. They will keep for several weeks this way and if you freeze them, they will last indefinitely.

Reviews

(4)
Most Helpful

I had the same problem as Laurie. I used a few tbsp of milk. I also added a 1/2 tsp five spice powder. It was ok but I did not like it much. Again, if you expect a crispy cracker, this is not it. I think the claim about this cracker lasting indefinitely is wrong, since I felt that in 3 days it developed a stale odour.

daisy M June 01, 2003

I tried this recipe and could not get it to stick together. I added a 1/2 cup of water& refergerated them. They were (ok) but nowhere near being like a cracker. Laurie Lewis

laurie156 lewis February 25, 2002

i will try soon!!! i love cheddar....but in italy? can it be found? Alessio

Alessio August 23, 2001

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