Cheddar Cheese Crackers

I have not made crackers in so long -- not since I was a kid. You have me really wanting to change that, and now.

Thanks! I learned some interesting things making these. Probably most freeing is that once you've got the basic recipe, you can do whatever you want, seasoning-wise; the technique couldn't be easier. And no more paying $5 a box for lousy crackers. Any ideas on how you'd DIY triscuits? Second, a cotton/linen pastry cloth and rolling pin cover combination is a wonderful thing. The crackers rolled out really thin, didn't get tough due to excess flour, and best of all, no sticking! And clean-up was a breeze. Up until now, I'd been bemoaning the loss of a well-loved and much-used tavolina that had been damaged beyond repair during a move, but appear to have found its successor for less than $7. Fantastic! Third, don't close these up in a closed container if you can help it because they get a bit soft. I think they may be like crusty bread, needing breathable paper rather than nonbreathable plastic to maintain their crispness. I live somewhere really dry, so I'm going to try a bowl lightly covered with a tea towel. Next up, lemon-dill crackers to go with smoked trout spread for an office potluck. Or maybe dark rye with caraway for The Paupered Chef's ham and pickle butter.