*Aren’t these cheesy white cheddar stars lovely! Nom nom nom. These were made by my 9 year old student, Loie! Photo credit: Julie Burwell (her mom).*

If I made a t.v commercial for my cooking school it would have a cheesy (pun) jingle:
“If it’s fun to make and fun to eat - then we’re gonna make it at the Sugar Beet!”
I’m going to save my marketing dollars. :)

This recipe IS fun to make AND to eat. They are the best cheese crackers on the planet and you can make them with your kiddos. Promise.

The recipe is adaptable, too! Maybe you add a little cracked black pepper or dried herbs? Use a fancy cheese like asiago or really good parm. Go bananas! They’re so good that you’ll look forward to taking them to book club (when we are allowed out of the house again) and your friends will rave. You’ll be voted MVP. They won’t even mind that you never read the book.

The dough is forgiving and you can use cookie cutters to make awesome shapes (I love heart shaped cheese crackers dipped into tomato soup). You can also be super type A and make them into little squares with holes in the middle like Cheezits. Whatever your mood, personality type, astrological sign or skill level - they will turn out aces.

INGREDIENTS:

8 ounces extra sharp cheddar cheese (shredded) or other very tasty cheese with similar texture to cheddar
¼ cup unsalted butter (at room temperature)
1 teaspoon salt
1 cup all-purpose flour
2 to 3 tablespoons ice water

DIRECTIONS:
In a large mixing bowl, mix the cheese, butter, and salt until combined.
Add the flour and, using your fingers, work the butter and cheese into the flour until the texture is pebbly. Slowly add 2 tablespoons of the water and mix as the dough forms a ball. If needed, add the additional tablespoon of water a little at a time until the dough forms.
Wrap dough in plastic wrap or a plastic bag and let it rest while you clean up your work surface.
Preheat oven to 375 degrees F.
Line two baking sheets with parchment paper.
Dust a little flour on your work surface.
Divide the dough into two pieces and roll each into a very thin 10x12-inch rectangle (the dough should be no more than ⅛-inch high).
To make those little cute squares: Using a fluted pastry wheel, cut the rectangles into 1-inch squares, then transfer them to the baking sheets.
Or - go wild and use cookie cutters or whatever you like! Transfer to baking sheet.
Bake for 15 to 17 minutes, or until puffed and browning at the edges. Immediately move the crackers to wire racks to cool completely, then store in an airtight container for up to 1 week.

Kids can:
- make the dough and roll it out
- shred cheese
- use cookie cutters to make cool shapes!