Ingredients:

  • 8 oz Extra Sharp Cheddar Cheese, grated finely (cold)
  • 1 cup All Purpose Flour
  • 4 tbsp Unsalted Butter, chilled and cubed
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Smoked Paprika
  • 2 tbsp Ice cold Water
  • 1 tsp Flaky Sea Salt

Instructions:

  1. Pulse the 1 cup All Purpose Flour, 1/2 tsp Fine Sea Salt, and 1/4 tsp Smoked Paprika in a food processor until combined. Add the 4 tbsp Unsalted Butter and pulse 10 times.
  2. Add the 8 oz Extra Sharp Cheddar Cheese to the processor and pulse until the mixture looks like coarse, orange sand. Do not over process at this stage or the cheese will start to melt from the blade friction.
  3. Drizzle the 2 tbsp Ice cold Water over the mixture and pulse only until the dough starts to clump together.
  4. Turn the dough out onto a piece of plastic wrap and press it into a flat disc. Wrap it tightly and chill in the fridge for 30 minutes to allow the flour to hydrate fully.
  5. Preheat your oven to 350°F and roll the chilled dough between two sheets of parchment paper until it is about 1/8 inch thick.
  6. Cut the dough into 1 inch squares using a pizza cutter or knife. Use a toothpick or fork to poke a hole in the center of each square.
  7. Transfer the parchment sheet onto a baking tray and sprinkle with the 1 tsp Flaky Sea Salt. Bake for 15 minutes until golden and crackling.