¼ cup very cold unsalted butter, shredded using a box grater
1 Tbsp. milk
Instructions
Preheat over to 400 degrees F. Line two 9 x 13-inch baking sheets with parchment paper.
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.
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.
Flip the dough over, still keeping it between the parchment sheets, and peel off the top layer of paper.
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.
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.
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.
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.
Store crackers in an airtight container for up to 3 days.
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2013/06/homemadecheesecrackers.html