Vermont Cheese Bits
A Vermont take on a snack classic.
8 oz Grafton Village Cheese Smoked Chili, shredded
1/4 C unsalted butter, softened
3/4 tsp kosher salt, plus more for finishing
1 C all purpose flour
2 to 3 T ice water
Use the paddle attachment of a stand mixer or a food processor with a blade. Mix the cheese,
butter, and salt on low speed until combined. Add the flour and mix on low until pea-sized shapes form. Slowly add 2 tablespoons or more of the ice water and mix until the dough forms a ball. Cut the dough in half, pat into two disks, wrap with plastic wrap and refrigerate for 30-60 minutes.
Preheat oven to 375°F. Line two baking sheets with parchment paper. Roll out the two pieces of refrigerated dough into thin rectangles, no more than 1/8 inch thick. Using a fluted pastry wheel, pizza wheel, or sharp knife, cut the rectangles into 1-inch squares, and then transfer them to the baking sheets. With a toothpick, make a hole in the center of each square. Sprinkle with the additional salt.
Bake for approximately 10 minutes, or until the crackers puff up and the edges brown. If any uneaten snacks remain, store in an airtight container. To restore their crunch, they may be reheated in a 350°F oven for a few minutes.
Serve with your favorite beer. Smoked Chili Cheddar pairs nicely with Pilsners and Belgian style beers.