¼ block cream cheese
2 cups shredded cheddar
1 large egg yolk
¼ cup white flour (doesn’t seem to work with less)
¼ cup oat flour
½ cup wheat gluten
1/8 tsp salt (I used chili salt in a grinder)
1 ½ tsp ground pepper
Shake of cayenne and garlic powder
In food processor, blend butter, cheddar, cream cheese and egg yolk until smooth.
Add flours and spices and pulse food processor until combined in dough. (If it gets a little crumbly, I put in a teaspoon of cream. Pulse in short intervals. You don’t want to burn out the motor on your processor as it gets thicker.)
Remove dough and separate into 4 or 5 chunks.
Roll into small logs and wrap in parchment paper. Put in fridge for two hours to firm up.
Preheat oven to 350 degrees F.
Remove from parchment paper, (don’t throw the P-paper away) put it on a cutting board and cut multiple ‘coin sized’ pieces.
Put saved P-Paper on cookie sheet and put the coins on it.
Bake in preheated oven for 10 minutes. Turn crackers then bake for another five to ten minutes until they are a golden color…Don’t let them get too dark.
Let them cool before eating.
Variation: Cut slightly larger pieces, then flatten them with a rolling pin. Shave them off the cutting board with a sharp knife and put them on the cookie sheet. Bake for 7 minutes, turn them, then another 5 minutes until golden. Makes a larger cracker or CHIP!!
This recipe gave me 156 Mini-Ritz and 6 of the larger ‘Chip’ style. They taste AMAZING with a small piece of cheese on them or dipped in some French onion dip!