It's January. Vacation is over, it's rainy (possibly snowy) and cold, and everyone is on a budget and a diet. But all of these things mean we just have to work harder at making our own fun and figuring out things to look forward to. I've got a long list of recipes up my sleeve that I can't wait to make and share this month. Plus, bad weather is just an excuse to stay in bed and marathon-watch TV shows (I finished The Man in the High Castle today so I can finally start on Making a Murderer before everyone spoils it for me).
These cheddar crackers are the perfect snack to eat while you watch said TV shows in bed or on the couch. They're kind of a cross between a Pepperidge Farm Goldfish and a Cheez-it, both of which are some of my all-time favorite snacks. I used half cheddar and half mozzarella in this recipe because it gives a milder flavor, more like commercial cheese products, but feel free to use all cheddar. The paprika, chili and onion powder give the crackers a little bit of a kick too.
Paprika Cheddar Crackers
Makes about 80 crackers
Adapted from Joy the Baker
- 4 tablespoons unsalted butter, cubed
- 4 ounces sharp cheddar
- 4 ounces shredded part-skim mozzarella
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/2 teaspoon paprika
- 2-3 tablespoons cold water
In the bowl of a stand mixer, using the paddle attachment, beat together butter and cheddar until it forms a ball. Slowly add flour until fully incorporated and the mixture is crumbly. Mix in salt, pepper, onion powder, chili powder, and paprika. Mix in one tablespoon of water at a time until the dough comes together - you may need 2 or 3 tablespoons depending on how dry your mixture is. When water is fully incorporated dough should be moist but not wet.
Pat dough into a disc and wrap in plastic. Refrigerate for 30 minutes to 1 hour. Preheat oven to 375F.
On a well-floured surface, roll out dough to 1/8-inch thickness. Use a small cookie or biscuit cutter to cut crackers and pierce each cracker with the tines of a fork (I actually used the end of a meat thermometer). Transfer crackers to a silicone or parchment-lined baking sheet. The crackers can be placed close together as they rise but do not expand when they bake. Bake until golden, about 10-12 minutes depending on the size of the crackers.