3cupscheddarI used two 7-oz blocks and that was about right
8tbspcold butter (or one stick)
1 1/2cupswhole white wheat flourwhole wheat pastry flour also works
1/2tsponion powder
1tspsalt
Instructions
Preheat your oven to 350 degrees. Cube cheese and drop it in the food processor and run on high until the cheese is completely crumbled and and mealy. Cube the cold butter, add it to the cheese and run it again until it is all incorporated and the butter is the same texture as the cheese.
Add the remaining ingredients in the food processor with the cheese and butter and run it on high until the dough forms a ball, about two minutes.
Turn the dough out onto a piece of wax paper. Pressing it into a ball with your hands. Cover the dough with another piece of wax paper. I mash it down flat with my hands first, then roll it out to about 1/8 inch. You can sprinkle the tops with salt if you want them to be salty. I usually skip the extra salt and nobody notices.
Use small cookie cutters to cut out the shapes you desire. Prick a small hole in the middle to prevent them from puffing up. (I use the end of a chop stick but a toothpick works just fine.)
Line a sheet pan with wax paper and drop cut out crackers on the wax paper. Baking time will depend on your shapes and how thinly you rolled your dough. My crackers were done at around 12 minutes. But if your crackers are small or rolled very thin, start checking them around 8 minutes. When they begin to brown around the edges, they are done. They will get a little crisper as they cool.
Store in an airtight container on the counter. Or freeze the extras!