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“...or bird crackers or lion crackers....as long as it's a 2-3 inch cutter. From Matha Stewart Kids.”
READY IN:
30mins
SERVES:
30
YIELD:
30 crackers
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425F and line 2 baking sheets with parchment.
  2. In a food processor combine flour, butter, salt and cheese. Pulse until mixture looks like coarse meal.
  3. Add the 5 tablespoons cold water and pulse till dough comes together. Shape into a disk.
  4. In a small bowl, whick together the yolk and 1 teaspoons cold water; set aside.
  5. On a lightly floured surface, roll dough 1/4 inch thick and cut out shapes using (fish) cutter, transfer to baking sheet. Bring scraps together and roll & cut more shapes.
  6. Brush shapes with yolk/water mix and bake 10 minutes or till golden brown. Transfer to a wire rack and let cool. Store in an air tight container (room temperature 2-3 days, fridge 1 week).

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