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Makes
About 3 dozen bite-size crackers
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 Jeanne McDowell
Test Kitchen Notes
For more on how to make crackers, see the full article. —The Editors
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Ingredients
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1 cup
(96 g) whole wheat pastry flour
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1/2 cup
(60 g) all purpose flour
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1/2 teaspoon
(2 g) fine sea salt
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1/2 teaspoon
(2 g) freshly ground black pepper
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1/4 teaspoon
(1 g) smoked paprika
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1/4 teaspoon
(1 g) cayenne pepper
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1/2 cup
(50 g) finely grated parmesan cheese
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8 tablespoons
(113 g) cold unsalted butter, cut into 1/2 inch cubes
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3/4 cup
(170 g) cold whole milk
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2 tablespoons
(28 g) cold water
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1 1/2 cups
(170 g) coarsely grated sharp white cheddar
Directions
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Preheat the oven to 425°F. Line two baking sheets with parchment paper.
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In a medium bowl, whisk the whole wheat pastry flour, all purpose flour, salt, pepper, paprika, cayenne, and parmesan together to combine.
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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!
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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.
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Form the dough into a square about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for 30 minutes – 1 hour.
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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.
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Repeat this process two more times, using 1/3 of the cheese each time and folding the same way.
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Wrap the dough tightly with plastic wrap and chill for 30 minutes more.
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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.
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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.
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Bake until the crackers are evenly (and deeply!) golden brown, 10-13 minutes. Cool completely.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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