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Author Notes: This cracker dough is made a bit like rough puff pastry, with lots of shredded cheese added through a series of folds, which make it insanely flavorful and super flaky. Whole wheat pastry flour makes a more tender cracker than traditional whole wheat, while also lending a nutty flavor to these addictive crackers. —Erin McDowell
Food52 Review: For more on how to make crackers, see the full article. —The Editors
Makes about 3 dozen bite-size crackers
- 1 cup (96 g) whole wheat pastry flour
- 1/2 cup (60 g) all purpose flour
- 1/2 teaspoon (2 g) fine sea salt
- 1/2 teaspoon (2 g) freshly ground black pepper
- 1/4 teaspoon (1 g) smoked paprika
- 1/4 teaspoon (1 g) cayenne pepper
- 1/2 cup (50 g) finely grated parmesan cheese
- 8 tablespoons (113 g) cold unsalted butter, cut into 1/2 inch cubes
- 3/4 cup (170 g) cold whole milk
- 2 tablespoons (28 g) cold water
- 1 1/2 cups (170 g) coarsely grated sharp white cheddar
- Preheat the oven to 425°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the whole wheat pastry flour, all purpose flour, salt, pepper, paprika, cayenne, and parmesan together to combine.
- Add the cubed butter and toss to separate the cubes from each other and coat each piece in flour. Use your fingers or a pastry cutter to cut the butter into the flour until the pieces are about the size of walnut halves – don’t overmix!
- Make a well in the center of the flour mixture and add the milk and water to it. Toss the mixture with your hands a few times to begin to combine it, then gently knead it just until it is fully combined.
- Form the dough into a square about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for 30 minutes – 1 hour.
- On a lightly floured surface, roll out the dough into a square about 1/3 inch thick. Sprinkle about 1/3 of the cheese over the dough. Fold the dough into thirds (much like you might fold a standard piece of paper to fit into a business envelope). First, divide the dough visually into thirds. Fold the right 1/3 of the dough over onto the middle 1/3, then fold the left 1/3 over onto the middle 1/3.
- Repeat this process two more times, using 1/3 of the cheese each time and folding the same way.
- Wrap the dough tightly with plastic wrap and chill for 30 minutes more.
- On a lightly floured surface, roll out the dough to ¼ inch thick. Use a pastry wheel to cut the dough into 1x1 inch squares.
- Transfer the squares to a baking sheet – they won’t spread, so they can be quite close together. Dock each piece once with the tines of fork.
- Bake until the crackers are evenly (and deeply!) golden brown, 10-13 minutes. Cool completely.
- This recipe is a Community Pick!
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