This is the second time I've made this recipe. The first time they all got eaten before I had a chance to photograph them for this post. I love these addictive little crackers. They are simple to make and they pack a lot of flavor. You can serve them with drinks before dinner, or as a side with soup or salad. I served them for lunch today with a lentil salad on a bed of baby greens and it gave a nice piquant hit to the meal. Or you can pop one into your mouth every time you pass the kitchen.
The first time I made them I forgot to sprinkle the sea salt on top, and they were still delicious and fairly salty, because both of the cheeses are salty. I also used parchment paper to line the baking sheet the second time, which made removing them from the pan much easier. The first time a number of them broke because they stuck a bit to the pan and they are a little fragile. It takes a few minutes to work the ingredients into a dough ball, but keep working it until all of the bits of flour are incorporated into the dough. If they break apart when you are cutting the dough before baking, you can just squish them back together.
This recipe is from the website Serious Eats.
Prep time: Prep time: 20 to 30 minutes
Total time: 90 minutes
Yield: 3 dozen crackers
Smoked Paprika Cheese Crackers
- 10 tablespoons (5 ounces) unsalted butter, softened
- 4 ounces Parmesan, grated
- 2 ounces sharp cheddar, grated
- 1 cup plus 2 tablespoons (about 6 ounces) all purpose flour
- 4 teaspoons Spanish smoked paprika
- Fresh ground black pepper
- Sea salt for sprinkling on top
- Toss butter, Parmesan, cheddar, flour, paprika, and 1/2 teaspoon black pepper with fingers in large bowl until combined. Using hands, press mixture into a dough. Roll dough into a log 2 1/4 inches diameter and tightly wrap in parchment paper, twisting ends of parchment to keep log tight. Chill 45 minutes or until just firm.
- Preheat to 350°F. Line a baking sheet with parchment paper.
- Remove paper from log and slice into 1/8-thick discs. Space evenly on pans. Sprinkle with sea salt and bake until a deep golden brown, about 15 minutes. Let crackers cool completely on pans.