Asiago gives these homemade crackers fantastic flavor, but other types of cheese can be used for this recipe, too. Try cheddar or Gruyere.
Prep Time: 2 hours, 15 minutes
Cook Time: 12 minutes
Total Time: 2 hours, 27 minutes
Yield: 6 dozen crackers
- 3/4 pound Asiago cheese, grated
- 1 stick unsalted butter, at room temperature
- 1 egg yolk
- 2 tablespoons finely chopped fresh basil
- 1 cup unbleached flour
In a food processor, mix cheese and butter until it forms into a smooth paste. You'll probably have to stop several times and scrape down the sides. Add egg yolk and basil and pulse until combined, then slowly add the flour, pulsing after each addition until a smooth batter forms.
Scrape the batter onto parchment paper and shape with your hands into a tube about 11 inches long and 1 1/2 inches thick. Roll the batter up in the paper and continue to shape the tube so it's as rounded as possible. Refrigerate for 2 hours.
Preheat oven to 350
Lay a sheet of parchment paper on a cookie sheet. Use a knife to slice very thin rounds off the tube of dough, 1/8-1/4 inch thick. Spread the crackers evenly on the cookie sheet (you can place them close together) and bake for 10-12 minutes, until nicely browned and slightly crispy around the edges. Serve warm or at room temperature.