These DIY crisps are as light as air, fresher and crispier than their store-bought cousins, and super flavorful. The secret to their deliciousness is a whole stick of Dinner Bell Unsalted Butter.
HOW TO:
- In a food processor, combine the cheddar, Parmesan, flour, cornstarch, smoked paprika, cayenne pepper, and salt. Pulse until finely ground, about 30 seconds.
- Add 6 tablespoons of the butter and pulse until the dough looks like wet sand, about 15 pulses.
- Add the water while pulsing until the dough forms large clumps, about 15 pulses.
- Turn the dough out onto a lightly floured surface, divide it in half, and pat each half into a 6-inch round disc.
- Wrap the discs in plastic wrap and chill in the refrigerator for 2 hours and up to overnight.
- Preheat the oven to 350º F. Line 2 rimmed sheet pans with parchment paper.
- On a lightly floured surface, roll the dough to ⅜-inch thick. Use a 1-inch cookie cutter to cut the crackers into your favorite shapes.
- Transfer the crackers to the prepared sheet pans. Using the tip of a chopstick or the dull end of a wooden skewer, poke a hole in the center of each cracker.
- In a small, microwave-safe bowl, microwave the remaining butter in 15-second intervals until melted.
- Brush the butter over the crackers and sprinkle with salt to taste.
- Bake for 14 to 16 minutes, until just golden brown on the edges. Let cool completely on the sheet pan. Enjoy!
- Crackers are best fresh. Leftover crackers can be stored in a container, with the lid slightly askew, at room temperature for up to 5 days.
Recipe adapted from: Sally’s Baking Addiction