I stumbled upon this recipe many years ago when my oldest child, Tommy, was a baby. For no particular reason I only make them around the holidays. An essential part of the tradition is to “volunteer” someone to grate the mountain of cheese required to bake enough to satiate my family. And this delightful chore goes to the person who has a particular fondness for the crunchy cheesy creation… Tommy. Freshly grated works best and Tillamook medium cheddar or Tillamook sharp cheddar is our favorite!
The few that manage to not get eaten go stale rather quickly, but are easily freshened in a warm 250 degree oven.
- 1 c. grated cheddar cheese
- 1/2 tsp. salt and dash of pepper
- 1 1/4 c. flour
Cut in with pastry blender:
- 1/3 c. butter
Sprinkle with 3TBS of milk, mixing until the dough begins to hold together.
- 3-6 TBS milk
Depending on flour, weather, and how life is going that particular day, I sometimes need to add additional milk until the dough sticks together when handled–being careful to not make it too wet. Form the dough into a ball, and roll it out 1/8″ thick. Lightly sprinkle with sesame seeds and salt then roll lightly to press seeds into dough. Cut into desired shape with pizza cutter or knife. One recipe will easily fit on 1 large ungreased cookie sheet.
Bake @375 for 15-20 minutes or until golden brown. Cool on rack.