Mix up this easy-to-work-with cracker dough, then let the kids help to roll and cut their way to the yummiest crackers.
– Shredded cheese – Rolled oats – Whole wheat flour – Milk – Butter – Salt – Dried rosemary
Add all ingredients to the bowl of a food processor. Pulse a few times to grind, then blend for 15-20 seconds until dough comes together.
Form the dough into a disc. Dust a piece of parchment with flour, place the dough on top, and add another piece of parchment to cover.
Roll out until 1/4-inch thick. Cut with small cookie cutters and place on the prepared baking sheet. Re-roll and cut remaining dough until completed.
If your milk, cheese, and butter are cold the dough should be easy to roll out between parchment paper. If the dough seems too sticky, stick it into the fridge for 5-10 minutes.
Line a baking sheet with parchment paper and preheat the oven to 375 degrees F. Bake 14-16 minutes or until crackers are golden.
Cool for a few minutes on a wire rack before serving. These crackers are best on the day they’re made, but you can store them in a container at room temperature for a day or two.
To make a smaller batch, place half of the dough into a freezer bag, and freeze for up to 3 months. Thaw at room temperature, roll out, cut out shapes, and bake whenever the urge strikes!