Ingredients:

  • 8 oz extra sharp cheddar cheese, freshly grated
  • 0.5 cup unsalted butter, softened
  • 1.5 cups all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp cayenne pepper
  • 0.5 tsp smoked paprika
  • 0.25 tsp garlic powder
  • 0.25 tsp celery seed
  • 1 tbsp ice water

Instructions:

  1. Grate the cheese. Use the small holes on a box grater for the 8 oz extra sharp cheddar cheese. Note: Finer shreds integrate better with the flour.
  2. Cream the fats. Mix the 0.5 cup unsalted butter and grated cheese until a thick, orange paste forms.
  3. Whisk dry goods. In a separate bowl, combine 1.5 cups all purpose flour, 1 tsp kosher salt, 1 tsp cayenne pepper, 0.5 tsp smoked paprika, 0.25 tsp garlic powder, and 0.25 tsp celery seed.
  4. Combine. Add the dry mix to the cheese mixture until it looks like coarse sand.
  5. Hydrate. Drizzle in 1 tbsp ice water.
  6. Pulse or knead. Work the dough just until it starts to clump together. Do not overwork it or they will be tough.
  7. Form logs. Divide the dough and roll into two cylinders about 1.5 inches in diameter.
  8. Wrap and chill. Use plastic wrap to seal the logs tightly. Chill in the fridge for at least 1 hour. Note: This prevents the crackers from spreading.
  9. Preheat and slice. Set your oven to 350°F (180°C). Slice the logs into 1/4 inch rounds.
  10. Bake. Place on a parchment lined sheet and bake for 15 minutes until the edges are golden and the centers are firm.