Cheese Crackers
1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened and cut into 4 pieces
3/4 cup flour, plus more for dusting
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1/4 teaspoon paprika 1 tablespoon half-and-half [I used coffee creamer b/c I didn't want a buy a whole container of half-and-half and only use 1/4 teaspoon of it]
Preheat oven to 350°F.
In a food processor [I used a mixer, worked fine], combine the cheese, butter, flour, salt, paprika and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.
Shape the dough into a log or whatever sliceable shape strikes your fancy, cover with plastic wrap, and refrigerate until firm enough to be easily sliced, about an hour, and up to a day. (You can speed things up by placing the dough in the freezer for 20 minutes instead.)
1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened and cut into 4 pieces
3/4 cup flour, plus more for dusting
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1/4 teaspoon paprika 1 tablespoon half-and-half [I used coffee creamer b/c I didn't want a buy a whole container of half-and-half and only use 1/4 teaspoon of it]
Preheat oven to 350°F.
In a food processor [I used a mixer, worked fine], combine the cheese, butter, flour, salt, paprika and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.
Shape the dough into a log or whatever sliceable shape strikes your fancy, cover with plastic wrap, and refrigerate until firm enough to be easily sliced, about an hour, and up to a day. (You can speed things up by placing the dough in the freezer for 20 minutes instead.)
Line a baking sheet with parchment paper or a silicone baking mat.
Remove the dough from the fridge, slice it thinly and arrange the slices on the prepared sheet (they will expand a little, so give them just a bit of elbow room). You will need to work in batches; return the dough to the fridge between batches.
Bake for 10 to 14 minutes, depending on your oven and the thickness of your slices, until golden. Let the cheese thins rest on the baking sheet for a minute before transferring them to a cooling rack.
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