Sometimes, as I am walking around the grocery store, I find myself drawn to the salty and cheesy section of the store. By salty and cheesy of course I mean junk food. Maybe it’s the bright colors or the fact that pretty much everyone hangs out there, but I get the need to fill my cart with Cheeze-It, Ruffles, Goldfish Crackers, and every other naughty snack. Being a food blogger does not mean I make the healthiest decisions, so when my stomach takes over my brain I have nothing else to do but surrender. That never happens with sweets. The area where the sweets are down right scares me. Don’t get me started on the cake section. I rather bake something myself and get that homemade taste. The messy kitchen, the heavenly smell moving from room to room, the bowl-licking, and the final, slightly messy product that warms my  soul, will always beat the time I save buying something instead.

What I am trying to say is that I am always happy to find an alternative to the store-bought version. It always tastes better homemade. So let me introduce you to these Cheddar Crackers. They are flaky, cheesy, and amazing. Someone please tell me how do they end up tasting just like the Cheeze-It crackers you buy at the store? Except better, because there are exactly five ingredients in this recipe. Five! There is nothing else to do but thank www.cupcakesandcashmere.com for the recipe.

Cheddar Crackers

In a bowl of a stand mixer fitted with a paddle attachment, mix 8 ounces coarsely shredded, extra sharp cheddar cheese, 1/2 stick room temperature, unsalted butter, and 1 tsp. kosher salt. Add 1 cup all-purpose flour and mix on low (dough will be pebbly.) Slowly add 2 tbsp ice water as the dough forms a ball.

Pat the dough into a disk, wrap with plastic wrap, and refrigerate for an hour.

Preheat the oven to 375 F. Line two baking sheets with parchment paper. Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10×12 inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer them to the baking sheets (I used a round cookie cutter and made my crackers a little fatter).

Bake for 15 to 17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool.