Homemade Cheese Crackers
 
 
Ingredients
  • ¾ cup all-purpose flour, plus more for sprinkling
  • ½ tsp. (3 grams) salt
  • ¼ tsp. (1 gram) sweet paprika
  • ¼ tsp. (1 gram) dry mustard powder
  • 6 ounces sharp cheddar cheese, shredded
  • ¼ cup very cold unsalted butter, shredded using a box grater
  • 1 Tbsp. milk
Instructions
  1. Preheat over to 400 degrees F. Line two 9 x 13-inch baking sheets with parchment paper.
  2. Add the flour, salt, paprika, and mustard powder to the bowl of a food processor. Pulse once or twice until the mixture forms a sandy texture. Pour in the milk and pulse a few more times, just until a ball of dough forms.
  3. Divide the dough into two equal pieces. Place half between two sheets of parchment paper and set the other half aside. Roll out to an ⅛-inch thickness. Lift one side of the parchment, and sprinkle it with a bit of flour. Place the parchment back on top.
  4. Flip the dough over, still keeping it between the parchment sheets, and peel off the top layer of paper.
  5. Use a pastry wheel or sharp pairing knife to trim the sides to form a square (save the scraps to re-roll). Cut the dough into 1-inch squares.
  6. Transfer the cutouts to the prepared baking sheets (they can be placed pretty close to each other since they won't spread). Use the tip of a metal skewer or toothpick to pierce a hold in the center of each cracker.
  7. Bake 9-10 minutes until fragrant and the edges are golden. Keep a close eye on them, as they go from done to burnt pretty quickly.
  8. Let the crackers cool on the sheet for 2 minutes, then use a small offset spatula to transfer them to a wire rack to finish cooling completely.
  9. Store crackers in an airtight container for up to 3 days.
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2013/06/homemadecheesecrackers.html