Cheesy Crackers
Enjoy a classic snack with clean ingredients and no seed oils.
Ingredients
- 1 cup all-purpose flour
- 1 cup Kerrygold Sharp Cheddar, freshly shredded
- ½ cup Parmesan cheese, grated
- 4 T cold butter, cubed
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- pinch freshly ground black pepper
- 2-3 T ice water
- sea salt, optional for topping
- Everything Bagel seasoning, optional for topping
Instructions
- Add the flour, salt, garlic powder, smoked paprika, black pepper, and cold butter to a Magic Bullet cup. Pulse until the mixture resembles coarse crumbs.
- Add the shredded cheddar and Parmesan. Pulse several times until evenly combined.
- Add 2 tablespoons of ice water and pulse until the dough begins to come together. If needed, add the remaining tablespoon of water, one teaspoon at a time, until the dough holds together when squeezed.
- Turn the dough onto a sheet of plastic wrap or parchment paper and press it into a disk. Refrigerate for 20–30 minutes.
- Preheat your oven to 375°F.
- Roll the chilled dough between two sheets of parchment paper until it's about ⅛-inch thick.
- Cut into 1-inch squares using a knife or pizza cutter. Prick each cracker once or twice with a fork.
- If desired, sprinkle with flaky sea salt or your favorite seasoning.
- Bake for 12–15 minutes, rotating the baking sheet halfway through, until the edges are lightly golden.
- Allow the crackers to cool completely before serving. They'll continue to crisp as they cool.