Name: Cheesy Crackers
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: about 36 crackers
Ingredients: 2 tbsp room temperature unsalted butter; 3 oz sharp cheddar cheese, grated (about 3/4 cup lightly packed); 1 oz Parmigiano-Reggiano cheese, finely grated (about 1/3 cup lightly packed); 1/2 tsp paprika; Pinch of cayenne; 1/4 tsp salt; 1/2 cup all-purpose flour (2.25 oz by weight); 1 tbsp cold water

Pre-flight checklist

Before you start

Line a baking sheet with foil and grease it lightly with oil

Flight plan

Method

In a bowl, mash the butter with both cheeses, the paprika, cayenne and salt with the back of a spatula until fully combined.
Add the flour and mix with a fork until crumbly. Sprinkle in the cold water a drop or two at a time, mixing, just until the dough holds together when squeezed. You may not need it all.
Press the dough into a thick flat disk, wrap it and chill for 30 minutes.
Preheat the oven to 375°F. Roll the dough on a floured surface to about 1/8 inch thick.
Cut into 1-inch strips with a pizza cutter, then cut across into rectangles about 1 1/2 inches long. Poke a few small holes in each with the blunt end of a skewer and set them on the sheet.
Bake about 15 minutes, until browned and crisp. Let them sit 3 minutes so they release from the foil, then cool completely.

Notes & tips

This is a half recipe. Double it to make enough for a party.
Based on Joy the Baker's sharp cheddar cheese crackers. The method is from Chef John's Food Wishes video.

Cheesy Crackers

Before you start

Method

Notes & tips

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