Tatra Cheddar Crackers

These buttery, flaky cheddar bites are the perfect snack

and so much simpler to prepare that you might expect.

Tatranské syrové keksy

This recipe is a memory. Not a family tradition, or a page in a cookbook, but a memory that my family made. We arrived in the Tatry mountain town of Starý Smokovec with three kids whose little bodies were very ready to be out of the car. After a walk and a stop at the playground, we went in search of snacks. At Cukráreň u Elišky, we found the most delicious little shop-made cheese crackers (and an amazing children’s play area). I’ve never tried to make crackers from scratch, so I decided to make my first attempt with these delicious little cheese bites. The kids agree: they taste just as nice here as they did in Tatry.

Storing & saving

The crackers will keep for up to one week. If in a tightly-sealed container, they will become softer over time.

Yields

65-70 crackers

Ingredients

1 c cheddar cheese, grated (8 oz)

1 c gruyere cheese, grated (8 oz)

1 c flour

1/2 tsp salt

1 1/2 tsp cornstarch

6 Tbsp unsalted butter, chilled

2 Tbsp ice water

• Put the cheese, flour, salt and cornstarch into a food processor (or blender) and pulse to combine for about thirty seconds.

• Cut the butter into small cubes and add to the mixture, pulsing again for about twenty seconds (until it looks like wet sand). 

• Finally, add the cold water to the food processor and pulse about ten times, until the mixture begins to clump together. 

• Pour onto a clean surface and press together any remaining dry ingredients that haven't yet been incorporated into the dough. 

• Divide the dough into two pieces, wrap in cling-wrap and chill in fridge for one hour, or up to one day. 

• Preheat the oven to 350F (180C) and grease a large (15"x20") baking sheet.

• Remove your first dough from the fridge and unwrap on a clean work surface. Leave the second dough in the refrigerator so that it stays cool until it is time to bake. 

• Roll out your dough to about 1/5" thickness. 

• Using a 1 1/2" cutter (mine is fluted, which adds a nice shape and texture to the crackers), press out crackers and line them on the baking sheet.

• Bake for 16-20 minutes.

• Suzanne notes: The shorter bake time will result in a softer, flakier center. If a crispier cracker is preferred, bake for longer.