These taste like a cross between a cheesitz and a really good flaky piecrust. In fact, I will be modifying the recipe to make prebaked piecrusts. The type of cheese you use will determine the intensity of the flavor. These are much blander and more crackerlike, than the Cheesitz recipe posted using only Kraft Deli Deluxe Cheese.

1/2 C butter (room temp)
1 1/2 C soy protein isolate, or wheat protein isolate
1/2 tsp. salt
1 tsp. baking powder
2 C finely grated cheddar cheese (you can use sharp if you want a more cheesy cracker; use mozzarella for a bland cracker)
2 T sour cream

Small amount warm water

Pulse ingredients in food processor until coarse and meal like. Add water through the chute tube until it will hold together when pressed. Knead it a bit and roll into two rolls (like refrigerator cookies) and wrap in plastic wrap. This is the tricky part of this recipe; it is difficult for this to hold together. I clumped it together and then rolled in within the plastic wrap and when I put it in the refrigerator, I thought I had failed. Refrigerate at least 2 hours. Slice about very thin - 1/8 inch or less and place on parchment paper or aluminum foil. Bake at 400 degrees for 10 - 15 minutes - they should be brown so that they get crunchy. Peel off paper and place on rack until cool.

Store in an airtight container. Makes the equivalent of two standard size boxes of crackers

Total Calories: 2642; Fat: 168 gr; Carbs: 7; Fiber: 0; Protein: 275