I promise I will get to the Homemade Rosemary Cheese Crackers in just a minute. But first, I wanted to write a little about helping people in need.
I personally know first hand what it feels like to lose everything from a natural disaster. It’s normal for someone who is not effected personally to watch the devastation on the news and feel empathy and sadness, then turn off the tv and go on about living their life. We all do it, but I’m asking you to please help out the hurricane victims in Texas and Florida by doing this one simple task. Anytime you see a dairy product with the Real California Milk Seal, take a close-up picture of the seal, share it across all your social media channels with the hashtag #SealsForGood and tag @RealCalifMilk.
Then in turn they will donate $5.00 per photo (up to 20k) to The Great American Milk Drive to help those affected by the devastating hurricanes until 12/31/17. No purchase necessary.
It would mean the world to me if you would please do it! Thank you!
Now on to these delicious cheese crackers made with Real California Cheese…
You are never going to believe how easy these crackers are to make until you make them yourself! I promise you’re going to have one of those hit myself in the forehead moments. The beauty of this recipe is you can change things up however you’d like; you can omit the rosemary, and/or you can use any type of cheddar like cheese, I think pepper jack would be delicious!
Make the simple dough and refrigerate for one hour. Then roll out the dough between 1/16 and 1/8 of an inch and bake, the thinner you get the dough the crisper the cheese cracker will be. That’s it…Really!
- 2 cups Real California Cheese sharp cheddar, grated
- 6 tablespoons Real California Milk butter, softened
- 1 teaspoon salt
- ½ teaspoon fresh rosemary, chopped finely
- 1 cup all-purpose flour
- 4 tablespoons Real California Milk
- In a stand mixer add cheese, butter, rosemary, and salt until completely combined.
- Add the all-purpose flour a little at a time. At first the dough will be very crumbly.
- One teaspoon at a time add the milk. The dough should come together and look like a pie dough texture. If it is still dry after all milk is in you can add 1 or 2 more, ½ teaspoon at a time.
- Cut dough in half and wrap each in plastic wrap and place in the fridge for an hour.
- Pre-heat oven to 325 degrees.
- Place 1 dough piece in between 2 pieces of parchment paper and roll out until the dough is about ⅛ inch thick. The thinner the dough is rolled out the more crispy the crackers will be.
- Cut rolled out dough into small squares or use small cookie cutter shapes (like I did). Continue to roll together the scraps of dough and cut out.
- Repeat process with second ball of dough.
- Place cut pieces onto a Silpat or a parchment lined cookie sheet.
- Bake crackers for 8 to 12 minutes depending on your oven. They should be bubbled up and golden brown on the bottom. Allow crackers to cool to room temperature before serving.
- Store crackers in the fridge for up to 5 days.
Don’t forget: Spot The Seal!
Take a close-up photo of the Real California Milk seal and share on all your social media channels with the hashtag #SealsforGood and tag @CaliforniaRealMilk to help those affected by the hurricanes.
Until Next Time…