The Cheesemonger’s Kitchen was a Christmas gift from our daughter, Rachel. It’s full of color photos – my favorite part of any recipe, so I’ve been reading and planning. So far, I’ve made their Red Chili and Cheddar Diamonds, twice. Both times, I substituted La Chinata Hot Smoked Paprika for the Red Chili. The paprika adds the perfect complement to the cheese in color, flavor, and just a bit of heat.
These cheesy crackers have a wonderful addictive crunch. There easy to make, give yourself time to let the dough rest for an hour
1 cup (125 g) all-purpose flour
1 teaspoon salt
1 teaspoon hot smoked paprika
4 tablespoons (56 g) unsalted butter, chilled and diced
8 ounces (225 g) best-quality aged Cheddar cheese,grated
3 – 6 tablespoons water
- Combine flour with salt and paprika
- Cut in the butter until it resembles a coarse meal
- Mix in cheese
- Add enough water to get the dough to form a ball
- Wrap the dough in plastic warp and chill for one hour
- Preheat oven to 350 F (180 C)
- Roll dough to 1/8 inch (3 mm) thickness, the exact thickness is important to get a light puffy cracker
- Cut the dough with a knife, fluted pastry cutter, or cookie cutter
- Place on a parchment covered baking sheet, giving them just enough room so they’re not touching
- Bake for 30 minutes, or until the crackers begin to brown and are crunchy
- Cool completely, they can be stored in an airtight container for a week, but they’re better the first couple of days
Disclaimer: La Chinata provided me with a free sample of their product to use in my recipes.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.