A addictively spiced take on a classic Cheez-It, these crackers get their bright color from turmeric and paprika. Add as much or as little cayenne as you like, depending on your preference. The sugar might seem like a weird addition, but it helps keep the crackers tender (you can't taste it!). —Posie (Harwood) Brien
1 1/3 cups
cayenne (more or less, depending on how spicy you like it)
grated Parmesan cheese (or cheddar, if you like)
In the bowl of a food processor, pulse together the flour, baking powder, sugar, salt, turmeric, cayenne, paprika, nutritional yeast, and garlic powder. Add the Parmesan (or cheddar) and pulse to combine.
With the machine running, add the cream in a steady stream, then pulse until the dough comes together in a ball.
Transfer to a lightly floured surface, then divide in half. Keep one half in the refrigerator while you work.
Roll the first half into a rectangle, about 1/4-inch thick. You can make the crackers thicker or thinner, depending on how crispy you want them. You'll just need to keep an eye on the baking time and take them out as soon as they start to brown.
Using a pastry wheel or pizza cutter or sharp knife, slice the dough into small 1-inch squares. Transfer them to a parchment-lined baking sheet (you can transfer the dough first then cut them if that's easier).
Whisk together the egg and water and lightly brush the egg wash over the tops of the crackers. Sprinkle with coarse salt and bake for about 15 minutes, or until they start to brown around the edges. Remove from the oven and let cool—they'll crisp as they sit. Repeat with the second half of dough.