These crackers are so easy to make and so tasty. But what puts them above and beyond the store-bought version, besides their nutritional value and lack of packaging, is that you can eat them straight from the oven when they're warm.
2/3 cup unbleached all-purpose white flour, plus more for dusting
1/3 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon table salt or fine sea salt
1/8 teaspoon sweet paprika
226 grams grated sharp or extra-sharp cheddar at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 or 3 tablespoons ice water
Kosher salt, for sprinkling
Whisk together the flours, baking powder, table or fine sea salt and the paprika in mixing bowl.
Combine the cheese and butter in the bowl of stand mixer on medium speed, until well blended. Stop to scrape down the bowl.
On low speed, add the flour mixture and beat to form a crumbly mix. Gradually add the water, as needed, until a ball of dough forms.
Lightly flour a work surface. Transfer the dough there and divide in half, patting each half into a disk. Wrap each one in plastic wrap and refrigerate for at least 30 minutes.
Turn the dough out onto a lightly floured surface and knead into a tight mass then divide in half and pat each half into a disk. Wrap each disk in plastic and refrigerate for at least 30 minutes.
When ready to bake, preheat the oven to 375 degrees. Line two baking sheets with parchment paper or silicone liners.
Re-flour the work surface as needed. Unwrap one disk of dough and roll out to a rectangle with a thickness of 1cm. Use a sharp knife or fluted pastry wheel to cut 2.5cm squares, then use a skewer to poke a hole at the center of each one. Transfer to the baking sheets, spacing the squares at least 2cm apart. Refrigerate for 15 minutes; repeat with the second portion of dough. Scraps can be re-rolled.
Sprinkle the unbaked crackers lightly with kosher salt. Bake each sheet one at a time (middle rack) for 16 to 18 minutes, or until golden brown and crisp. Transfer the crackers to a wire rack to cool completely before serving or storing.
Make Ahead: The dough needs to be refrigerated for at least 30 minutes, and up to 1 day. The rolled-and-cut cracker dough needs to be refrigerated for 15 minutes. The baked crackers can be stored in an airtight container at room temperature for up to 1 week.
Servings: Tested size: 5 servings; makes 80 to 90 small crackers
Recipe source: From cookbook author and TheKitchn.com founder Sara Kate Gillingham.