These tasty little cheese crackers are extra-delicious when made from scratch. Once you've gotten your fill of classic cheddar, feel free to switch them up. Try grated Parmigiano-Reggiano instead of cheddar or add a little cayenne for some kick. —Samantha Seneviratne
1 hour 20 minutes
5 cups crackers
kosher salt, plus more for sprinkling
unsalted butter, at room temperature
In the bowl of a food processor, combine flour, baking powder, and salt and pulse to combine. Add the butter and cheese and pulse until very well combined. Add 2 tablespoons water and pulse until the dough is just wet enough to hold together when squeezed. Add up to 2 tablespoons more water if necessary.
Divide the dough between two pieces of plastic wrap. Press each half of dough into a flat square, wrap well, and chill for at least 30 minutes.
Working with one square at a time, roll the dough out to a scant 1/8-inch thick. Using a fluted pastry wheel, cut the dough into 3/4 inch-wide strips. Then cut the dough in the other direction to make 3/4-inch squares. Use the flat end of a wooden skewer to poke a hole in the center of each square. Freeze the dough until firm, 10 to 15 minutes. Repeat with the remaining dough. Preheat the oven to 350° F.
Brush half a sheet with the egg white and sprinkle with salt. Use an offset spatula to gently break the egg washed dough apart and place the squares on a parchment-lined baking sheet. Bake until puffed and set and browned on the bottom, about 14 to 16 minutes. (Make sure to cook them well so that the finished crackers are crisp. Completely frozen dough may take a few extra minutes to bake.) Transfer the parchment with the baked crackers onto a cooling rack. Repeat with the remaining frozen crackers. Store the cooled crackers in an airtight container.