Sounds funny doesn't it, lactose-free cheese crackers? A friend told me that the aged Cabot cheeses were naturally lactose free and my jaw dropped. Why weren't they shouting this fact from the rooftops? This recipe works for those who are lactose-intolerant, but not those with milk allergies. Crunchy, salty and cheesy, these are a great way to start a meal with a glass of bubbly. To me, they're like a cross between a Cheez-it and a cheese straw.
Lactose-Free Cheese Crackers
adapted from Southern Living
- 1 (8 oz.) block of aged Cabot Cheddar, shredded
- 1 1/2 cups all-purpose flour
- 1/2 cup room temperature coconut oil
- 1 teaspoon kosher salt
- 2-3 tablespoons lactose-free milk
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper flake
Pulse the shredded cheddar, flour, coconut oil, salt, cayenne pepper and crushed red pepper in a food processor until mixture resembles coarse crumbs. Add 2 tablespoons of milk and process about 10 seconds until dough forms a ball. If the mixture is too dry, add 1/2 tablespoon more of milk until dough forms a ball. You should need no more than 3 tablespoons total of milk. Wrap the dough in plastic wrap and refrigerate until you are ready to bake.
Preheat oven to 350 F. Roll out dough on a lightly floured surface until it is approximately 1/8 inch thick. Using a dough scraper, pizza cutter, or knife cut the dough into squares or rectangles. Transfer shapes to parchment lined baking sheet, and prick surface with a fork. Bake 16-18 minutes until lightly browned. Cool 15 minutes on the sheet pan, then serve or place in airtight container for up to a week.