This is a great make-ahead recipe. Split the dough in half and freeze it! The full recipe makes about 32 hearty crackers, and they keep well for up to 3 days once baked.
Course: Side Dish
Keyword: cheese, cracker
Servings: 32crackers
Author: Beth Cato
Equipment
food scale
plastic wrap
parchment paper
baking sheet
knife
Ingredients
1/2cupunsalted butter (1 stick) room temperature
8ouncesaged cheddar shredded
1cupplus 2 Tablespoons all-purpose flour
1/2teaspoonpaprika
1 1/2Tablespoonswater
1teaspoonkosher salt
flaked sea salt
Instructions
Mix together the butter, cheddar, flour, paprika, and salt. Add the water. Continue to mix together until it forms a cohesive dough; add a touch more flour if it's too wet, or a dribble of water if it's dry.
Use a food scale to weigh the dough and divide it in half. Roll out the plastic wrap to about 10 inches. Place half the dough on the plastic and shape into a thick tube, then wrap it in plastic to compress it and make it into an even log about an inch in diameter. Completely seal in plastic wrap. Repeat with other half of dough.
The dough can be kept in the fridge for up to 4 days, or frozen for several months.
When ready to bake, preheat the oven at 350-degrees. Place parchment paper on baking sheet. Place a chilled (thawed) dough tube on a cutting board and slice about 1/4-inch thick. Place with minimal spacing on the parchment. Add a pinch of flaked sea salt onto each cracker and gently press it into the surface.
Bake for 17 to 20 minutes, until edges are just starting to turn golden. Let set to cool on cookie sheet. Store in a sealed container. They are best eaten within 3 days.