These crunchy, crispy crackers have a big, bold cheese flavor. They're vastly superior to anything you can get at the store. You can change up the cheeses and the spices. It's really a fun thing to play around with.
Ingredients
- vegetable oil: 0.5 tsp
- unsalted butter at room temperature: 2 Tbsp
- lightly packed shredded sharp Cheddar cheese: 0.75 cup
- lightly packed freshly shredded Parmesan cheese: 0.33333 cup
- paprika: 0.5 tsp
- pinch cayenne pepper: 1 piece (to taste)
- salt: 0.25 tsp
- all-purpose flour: 0.5 cup
- water: 1 Tbsp (or as needed, cold)
Metric Conversion
Stages of cooking
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Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
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Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
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Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
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Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
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Preheat oven to 375 degrees F (190 degrees C).
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Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
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Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving. Kris Miller
