Cheddar Cheese Crackers

Makes about 12 dozen crackers

1 cup flour

¼ cup cheddar cheese powder

½ teaspoon kosher salt ¼ teaspoon paprika 1⁄8 teaspoon garlic powder 4 tablespoons (½ stick)

cold unsalted butter, cubed

6 ounces extra-sharp cheddar cheese, preferably orange

2 tablespoons cold water

Kosher salt for sprinkling (optional)

Equipment needed: knife, mixing bowl, food processor with shredding disc and chopping blade, measuring cups and spoons, parchment paper, rolling pin, ruler, pizza cutter, wooden skewer, bench knife or mini offset spatula (optional), two (16-by-12-inch) rimmed baking sheets, cooling rack.

Place flour, cheese powder, salt, paprika, garlic powder and butter in a large bowl.

Grate the cheese in a food processor fitted with the shredding disc.

Transfer the cheese to flour mixture and toss to combine. Replace shredding disc in food processor with regular blade attachment.

Transfer the flour-cheese mixture back to owl of food processor. Pulse to a coarse crumb, about 10 (1-second) pulses.

Add water and process until dough forms a ball, about 20 seconds.

Remove dough from food processor and form into a rectangle. Place between 2 sheets of parchment paper and roll out to a 16-by-12-inch rectangle that is 1⁄8 inch thick so that it just fits onto a standard (16-by-12-inch) rimmed baking sheet.

Slide the dough, still sandwiched between parchment, onto baking sheet. Refrigerate 30 minutes.

Arrange a rack in middle of oven and preheat to 350 degrees.

Remove top sheet of parchment paper and use it to line a second baking sheet. Use a ruler and a pizza cutter to cut dough into 1-inch squares. Use the blunt end of a wooden skewer to dock a hole in center of each cracker. This will keep the crackers from puffing up in the center. (Alternatively, cut shapes out with mini cookie cutters.)

Use a bench scraper or mini offset spatula to transfer crackers to other parchment-lined baking sheet, leaving ¼ to ½ inch between each cracker. Sprinkle crackers very lightly with salt, if desired. Bake in preheated oven until corners and bottoms of crackers are lightly browned and tops appear dry, 10 to 12 minutes. Cool on a cooling rack. Repeat with remaining dough. Turn off oven.

Optional crisping step: To ensure the crackers stay crisp after baking and to drive out excess moisture that may cause mold, wait until the oven has been off for 1 hour. Consolidate the crackers onto one baking sheet, then return them to the cooling oven and “dry” overnight, at least 8 hours.

Make ahead: The cracker dough can be made right up to the point of baking. Freeze the cut and docked dough. Once frozen, leave in a sheet or break into squares and store in a freezer zipper-lock bag. Add 1 to 2 minutes to the baking time when baking from a frozen state.

Storage: Store baked crackers in an airtight container at room temperature up to 1 week.