Crispy Cheddar Crackers

Combine flours, peppers, and salt in the bowl of a food processor fitted with the blade attachment. Pulse a few times to mix well. Add butter and pulse until mixture resembles a coarse meal. Add grated cheese about 1/2 cup at a time, pulsing 4-5 times after each addition.

Add water, 1 tablespoon at a time, and pulse between each addition until the majority of the mixture forms into a ball of dough. Remove dough from food processor and press any remaining bits into the dough to form a single ball. Press into a disc-shape and wrap in plastic wrap. Refrigerate for at least an hour, or if you’re making the crackers much later, the dough can remain refrigerated for 1-2 days until you’re ready to use it.

After the dough has chilled, preheat oven to 350°F and line two large cookie sheets with parchment paper.

Remove dough from plastic wrap and place on a floured surface. Roll out dough, flipping and re-applying flour as needed to prevent sticking, until it is about 1/8″ thick. Using your favorite tiny cookie cutters, a pizza cutter, or simply a knife, cut dough into crackers about one inch wide and place crackers on the lined cookie sheet. Crackers can be placed very close together as they will not expand outwards very much while baking. Once all of the dough has been used, sprinkle all crackers lightly with salt.

Bake for 20-25 minutes, or until the bottoms of the crackers are golden brown. Check the crackers after 15 minutes, especially if you are using a lower rack in your oven. Once crackers are done, remove them from the oven and allow to cool completely. Store in an airtight container. If you have any left, that is…

Adapted from Home Cooking in Montana.