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mixonitup
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Pulse the cheddar, flour, and butter in the food processor several times until it resembles coarse crumbs.
Add the yogurt, and pulse again for a minute or so. The dough will be crumbly still but should hold together when pressed with your fingers.
Remove from the food processor, shape into log. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 325°F. Place a sheet of parchment paper on your work surface. Lightly sprinkle with a small amount of flour.
Place the dough in the center and roll from the center outwards and turning the dough occasionally to maintain an even thickness, about ⅛-¼ inch is ideal.
Using a pizza cutter or fluted pastry wheel, cut into one inch squares. Trim off any edges to have perfect squares.
Transfer the entire parchment paper with the cut dough to the cookie sheet. Spread them out slightly so they’re not touching.
Using the tip of a skewer or chopstick, poke a hole in the middle of each cracker.
Bake for 25-30 minutes, or until lightly golden and puffy.
Cool completely and enjoy!