½ stick butter, softened
8 oz sharp cheddar cheese, finely grated (we used Boone Creek’s French Cheddar(
1 cup flour
½ tsp desired seasoning (chili spice, paprika, cayenne, chili powder, or any combination)
Freshly ground black pepper
1 tbsp water, plus more as needed
Preheat oven to 375 degrees.
In the bowl of a mixer, beat together the softened butter with the cheese. Add the flour, spices, salt and pepper and beat to combine. The mixture will be crumbly. Slowly add the water, ½ tsp at a time, until the dough holds together and is moist, but not wet. Wrap in plastic and refrigerate for at least 30 minutes.
Roll the dough onto a floured board into thin sheets about 1/8 inch thick. Cut into small crackers with cookie cutters, a sharp knife, or a pizza or rotary-style cutter. If desired, prick with a fork or a skewer in the center. Transfer the crackers onto baking sheets and bake until deeply golden brown, fragrant, and crisp, about 11-14 minutes, depending on size.