Ranch And Cheese Crackers

  1. First I used the shredding disc on my KitchenAid(R) 13-Cup Food Processor to shred my cheese. I used Monterey Jack, but you could use any white cheese you prefer. Place shredded cheese in a bowl and remove shredding disc and replace with the large chopping blade.
  2. Next, simply place cheese, butter, garlic powder, 1 tablespoon ranch dressing mix and salt in food processor and pulse until it turns into coarse crumbs.
  3. Add milk and process until dough forms. Using your hands, form dough into a ball. Cover with plastic wrap and chill in refrigerator 1-2 hours (this will help firm up butter and cheese, yielding a more crispy cracker)
  4. Preheat oven to 350u0b0 Grease baking sheet, or line with parchment or silicone mat. Remove dough from refrigerator and flatten on floured work surface. Roll out dough between two pieces of parchment or waxed paper, to 1/8" thick into a large rectangle.
  5. Using a pizza or pastry cutter, cut dough into one inch squares.
  6. Use the flat end of a wooden skewer to poke a hole in the center of each cracker, then sprinkle with a little Kosher salt (optional).
  7. Using a spatula, transfer crackers to prepared baking sheet.
  8. You can place them fairly close together; they will puff up, but not spread much. Bake for 15-18 minutes, until edges start to brown. Do not overcook. Let them cool completely on a wire rack.
  9. After they cool completely, place crackers in a paper bag with Ranch Dressing Mix and dill weed and shake until well coated. Enjoy!
  10. Place flour, cheese, butter, garlic powder, 1 tablespoon ranch dressing mix and salt in food processor, and pulse until it turns into coarse crumbs.
  11. Add milk and process until dough forms.
  12. Using your hands, form dough into a ball. Cover with plastic wrap and chill in refrigerator 1-2 hours (this will help firm up butter and cheese, yielding a more crispy cracker)
  13. Preheat oven to 350u0b0 Grease baking sheet, or line with parchment or silicone mat. Remove dough from refrigerator and flatten on floured work surface.
  14. Roll out dough between two pieces of parchment or waxed paper to 1/8" thick, roll into rectangle as best as you can. (the thinner you roll your dough, the more crispy your crackers will be)
  15. Using a pizza or pastry cutter, cut dough into one inch squares. Use the flat end of a wooden skewer to poke a hole in the center of each cracker. Sprinkle with Kosher salt (optional)
  16. Using a spatula, transfer crackers to prepared baking sheet. You can place crackers fairly close together, they will puff up, but not spread much.
  17. Bake for 15-18 minutes, until edges start to brown. Do not overcook. Let them cool completely on a wire rack.
  18. Place crackers in a paper (or plastic) bag with remaining tablespoon ranch dressing mix and dill weed, shake to coat.
  19. Enjoy! Store in airtight container for up to 3 days in a cool place.

butter, garlic, ranch dressing, salt, flour, milk, kosher salt, dill weed

Taken from www.yummly.com/recipe/Ranch-and-Cheese-Crackers-2098792 (may not work)

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