Ingredients
For the Cracker Base
- 1 cup all-purpose flour
- 3⁄4 teaspoon salt
- 1⁄2 stick cold, unsalted butter, cut into small cubes
- 3–4 tablespoons water
For Cheddar-Parm Crackers with Ajwain and Truffle Oil
- 1⁄2 teaspoon ajwain seeds
- 1⁄2 teaspoon ground black pepper
- 4 ounces grated Cheddar cheese
- 4 ounces grated Parmesan cheese
- 1 teaspoon truffle oil
For Manchego Cheese Crackers with Anardana and Pepper Jack Crackers with Garlic and Herbs
- 1½ teaspoons anardana
- 8 ounces shredded manchego cheese
- 3⁄4 teaspoon granulated garlic
- 3⁄4 teaspoon granulated onion
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon dried oregano
- 8 ounces grated pepper jack cheese
How to Make It
- Preheat oven to 350°F.
- All of the crackers start with the same base. To the bowl of a food processor, add the flour, salt, and cold butter and pulse until the texture resembles a coarse meal. (You’ll add the water at the end.)
- Depending on which cracker option you are making, add the spices and cheese and pulse until combined. If you are making the Cheddar-Parm crackers, add in the truffle oil at this point as well.
- Now, pulse in the water, one tablespoon at a time, until the dough comes together. You may not need the full 4 tablespoons, so watch the dough. It should be moist enough to press together and hold but not wet or sticky. Remove, wrap in plastic, and refrigerate for a minimum of 30 minutes.
- Using parchment paper on either side, roll the dough out to 1⁄8" thickness and use a 11⁄4" cookie cutter to cut out crackers in your desired shapes.
- Bake on a parchment-lined baking sheet for 15 to 20 minutes or until crackers are golden brown.
