Buttery Cheese Crackers with a Hint of Smoked Paprika
Somewhere in between a cracker and a cheese puff, these little squares of buttery joy never last long in our house! Packed full of cheese and subtly flavoured with smoked paprika, they make a delicious snack to have whenever you're feeling peckish. Try our Cheese Crackers and let us know what you think!
Chill all your ingredients in the fridge up until you're ready to use them.
Place plain flour, smoked paprika, cornflour and cubed butter in your food processor and whizz for 10 seconds until you have coarse breadcrumbs.
Add the grated cheddar and process for another 10 seconds. Put 2 tbsp of cold water and pulse until the mixture looks like wet sand, add another half of a tbsp, if the mixture looks very dry.
Tip the mixture onto a workspace and knead just enough to bring it together into a ball. Flatten it out a bit, wrap in clingfilm and pop into the fridge fir 15 minutes.
Preheat the oven to 180C Fan.
Divide the dough into two. Roll out each piece into a square about 3-4mm thick, then cut into neat squares (a pizza cutter works great here). Arrange the squares onto a baking sheet lined with baking parchment. Prick each square with a fork.
Bake for approx 16 minutes rotating the trays midway through making. Let the crackers cool down before eating them.
These Flaky cheese crackers will keep in an airtight container for up to 5 days, if they last that long.