Sharp Cheddar Cheese Crackers

makes about 70 crackers

adapted slightly from Ready Made Magazine

4 tablespoons (1/2 stick) unsalted butter, at room temperature

8 ounces sharp cheddar cheese, finely grated

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

1 cup all-purpose flour

2 tablespoons cold water

For Chili Cheese Crackers (these amounts will spice half of the cracker dough) :

1/8 teaspoon garlic powder

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1/4 teaspoon chili powder

1/8 teaspoon ancho chili powder

1/8 teaspoon smoked paprika

In the bowl of an electric stand mixer fitted with a paddle attachment, beat together
butter, cheese, salt and pepper.  It may seem strange to blend butter and cheese, but it
will come together in a soft ball.  With mixer on low-speed, slowly add flour.  Mixture
will become dry and crumbly.  Add two tablespoons of water, one tablespoon at a time.
 Beat until mixture just comes together into a ball.  The mixture may take an extra
teaspoon of water, but don’t add too much.  The dough should be moist but not wet.

Divide the dough in half and add chili seasoning to half of the dough.  Knead the spices
into the dough.  Leaving streaks of the seasoning is just fine.  Wrap each disk of cracker
dough in plastic wrap and refrigerate for at least 30 minutes (an hour is better).  The
dough can also be frozen for future use.

While dough chills, place a rack in the center and upper third of the oven and preheat
oven to 375 degrees F.  Line two baking sheets with parchment paper and set aside.

On a lightly floured work surface, roll dough very thin, about an eighth of an inch thick.
 Dot center of cracker with a fork or the end of a paint brush.  Place crackers on
prepared baking sheets.  The pieces can be close together as they won’t expand much
when baking.  Bake for 13 to 15 minutes until fragrant, golden brown, and crisp.  Allow
to cool before serving.

The crackers can be stored in an airtight container for two or three days.  

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