Thursday, April 8, 2010

Sourdough Cheese Crackers

My family loves these crackers! And so easy! Enjoy them warm from the oven or room temp the next day. We use cheddar cheese made from goat's milk. I keep the logs refrigerated in a plastic bag and slice into crackers as needed. (Don't refrigerate more than 3 days.)

In a food processor, shred 1# sharp cheddar cheese.


1 stick butter or margarine, softened
1/2 cup starter
1 tbsp mustard
1 tbsp worcestershire sauce
2 cups flour

Process until a ball forms (you may need to add a tablespoon or two of water if it seems dry).

Using wax paper, roll into a log. Slice thick or thin according to your preference.

Bake at 350 for 12-15 minutes (or longer for thicker slices) until crisp.

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