Ingredients:

  • 8 oz extra sharp cheddar cheese, hand-grated
  • 4 tbsp unsalted butter, chilled and cubed
  • 1 cup all-purpose flour
  • 1 tbsp cornstarch
  • 1 tsp fine sea salt
  • 1/2 tsp smoked paprika
  • 2 tbsp ice-cold water
  • 1 tsp flaky sea salt

Instructions:

  1. In a food processor, combine the flour, cornstarch, fine sea salt, smoked paprika, and chilled cubed butter. Pulse until the mixture resembles coarse sand.
  2. Add the hand-grated sharp cheddar cheese to the processor and pulse again until the mixture is uniform.
  3. While pulsing, drizzle in ice water one tablespoon at a time until the dough just begins to clump together.
  4. Turn the dough onto parchment paper and knead 2–3 times to form a cohesive disk.
  5. Place another sheet of parchment on top and roll the dough out immediately to 1/8-inch thickness.
  6. Flash-chill the rolled dough in the freezer for 20 minutes to relax the gluten and firm the fats.
  7. Preheat oven to 350°F (175°C). Cut the dough into 1-inch squares using a pizza cutter or fluted pastry wheel.
  8. Use a toothpick or skewer to poke a hole in the center of each cracker for docking. Sprinkle with flaky sea salt.
  9. Bake for 12–15 minutes until the edges are golden brown and the crackers are crisp.