Goat Cheese and Rosemary Crackers

So I am on this total “make everything my kid eats” kick. I don’t mean to be obnoxious! I just want them to eat well and learn to love food as much as their mom and dad- I think that starting it now is the key! Anyways- as I was make homemade cheese crackers to replaced the boxed kind- I thought about making some “grown up” cheese crackers! I used goat cheese because it is one of my favorites, but there is no reason why you couldn’t sub out gouda, or blue cheese, or a good aged cheddar. Also feel free to add other chopped herbs or add extra cayenne.

¾ cup flour
1 tsp salt
1/8 tsp cayenne pepper
4 Tbs butter, chopped and cold
¾ cup crumbled goat cheese, cold
¼ cup grated parmesan cheese, cold
1 Tbs milk, cold
1Tbs fresh rosemary finely chopped

In a food processor, combine all of the dry ingredients and the rosemary and pulse until combined. Add in the cheese and the butter, and pulse until well combined and mealy. Add the milk, and pulse until the dough just barely comes together. Dump out dough onto a sheet of wax paper. Lightly press the dough together and form a rectangle. Wrap the dough in the wax paper and refrigerate dough at least 30 minutes or until ready to roll out.

Preheat the oven to 325 degrees.

Roll out crackers (with a little bit of flour) really, really thinly! The thinner, the crispier the better, aim for about 1/8”. I used a pizza cutter to cut these into squares, and I got 24 out of the batch, but cut them in whatever shape you want.

Use a fork to punch two sets of holes in the top of each cracker. Sprinkle lightly with kosher salt.

Bake the crackers at 325 for about 15 minutes or until they are just starting to turn golden around the edges. Let them cool on a baking rack so they don’t get soggy.