14 ounces grated cheddar cheese (or any kind of cheese)
1-1/2 tsp. kosher salt
1 tsp. cayenne powder
1/2 tsp. turmeric powder, for color (optional!)
10 Tbsp. chilled ice water
Instructions
In the work bowl of a food processor, combine the flour, butter, cheese, salt, cayenne and turmeric. Pulse until mixture becomes crumbly and gravely looking (about the size of peas).
One tablespoon at a time, add the water and continue pulsing until the dough comes together (you may not need to use all the water).
Divide the dough into two, and wrap in plastic wrap to form two disks.
Refrigerate for at least 30 minutes or overnight.
Preheat oven to 350F. Line 2 baking sheets with parchment paper. Set aside.
Place dough between two pieces of waxed paper - dough is sticky!
Roll to 1/8-inch thickness. This takes a little time, as the dough is thick, but try to get it as close to 1/8-thick as possible. Carefully flip dough in parchment over, and gently peel off the top layer. Using a pizza cutter (I used a fluted pie wheel), trim dough into rectangles, then cut into 2-inch squares. Carefully transfer squares onto baking sheets, using a spatula if needed. Using a toothpick, prick each square in the center (you can omit this step, but if you want them to look like the real deal...)
Bake for 22-25 minutes, until crackers are just slightly turning light brown, and are crisp. Quickly cool and taste for proper crispiness. If they aren't crisp enough, bake for another few minutes. The first batch I made were not quite crispy enough, so I'm inclined to opt for the slightly longer baking time.
Store in an airtight container for up to 5 days.
If crackers get soggy in storage, they can be re-crisped in a preheated 400F oven for 3-5 minutes.
Originally Submitted
3/28/2011
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