- Snack
- American
- Make-ahead
- Freezer-friendly
- Oven
- Food processor
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 8 oz
sharp cheddar cheese, shredded (about 2 cups)
- 1 cup
all-purpose flour, spooned and leveled
- 4 tbsp
unsalted butter, cold, cut into cubes
- 3/4 tsp
salt
- 1/2 tsp
smoked paprika (optional)
- 1/4 tsp
black pepper, freshly ground
- 2–3 tbsp
ice water
flaky salt, for sprinkling (optional)
- Vegetarian
Contains milk (sharp cheddar cheese, unsalted butter) and wheat (all-purpose flour).
Worked out from the ingredients.
Steps
- Step 1
Put the shredded cheddar, flour, cold butter cubes, salt, smoked paprika and black pepper in a food processor. Pulse in short bursts, about 20 to 25 pulses, until the mixture looks like damp sand with no butter chunks bigger than a pea.
5 min
- 8 oz sharp cheddar cheese
- 1 cup all-purpose flour
- 4 tbsp unsalted butter
- 3/4 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- Step 2
With the processor running, add the ice water 1 tablespoon at a time until the dough clumps together and rides around the bowl in a ball, 15 to 30 seconds. Squeeze a bit between your fingers: it should hold, not crumble.
2 min
- 2–3 tbsp ice water
- Step 3
Turn the dough out, divide it in half and press each half into a flat disk. Wrap each in plastic and refrigerate until firm, at least 30 minutes.
30 min, hands-off
- Step 4
Heat the oven to 350°F and line two baking sheets with parchment paper.
350°F
- Step 5
On a lightly floured counter, roll one disk out to about 1/8 inch thick, a little thinner than a coin. Keep the second disk in the fridge. If the dough cracks at the edges, press it back together and keep rolling.
5 min
- Step 6
With a knife or pizza cutter, cut the sheet of dough into 1-inch squares. Lift them onto a lined baking sheet, spaced about 1/2 inch apart, and poke a hole in the center of each with a toothpick or skewer so they bake flat. Sprinkle lightly with flaky salt. Repeat with the second disk, re-rolling scraps once.
15 min
- flaky salt
- Step 7
Chill the filled baking sheets in the refrigerator for 10 minutes so the crackers hold their shape.
10 min, hands-off
- Step 8
Bake one sheet at a time for 13 to 16 minutes, until the crackers are puffed, deep golden at the edges and firm when tapped. Smaller edge pieces brown first, so pull any that darken early.
15 min, hands-off · 350°F
- Step 9
Slide the parchment onto a rack and cool the crackers completely, about 15 minutes. They crisp up as they cool. Store airtight at room temperature for up to 5 days.
15 min, hands-off
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026