Thoroughly Addictive Cheese "Stamp" Crisps!

I'm warning you my Dearest Dear Reader about these crackers. I once ate a whole box of them in one go. These are seriously good and I feel that once I've dispensed with the addictive warning the next thing I need to do is give you the recipe!

I found the recipe for these cheese crisps on Eva's blog. She's one of the loveliest bloggers I have ever met and I knew that if she said something was good then it was going to be. But you see maybe I'm more of an addictive person but I did not know how much I would be taken by these.

I made a batch (easy, 5 minutes in the processor and then resting time in the fridge). Eva cut hers out with a scalloped cutter, I just used a ravioli cutter and then realised that I had made little stamps. I baked them, let them cool and tried one. And then another, and then another. Click, click, click, click went the airtight container, each of the four flaps opening and then the four flaps closing and then opening again. Mr NQN wondered what the constant clicking was from the kitchen. And there I was standing near the sink pulling down the blinds in case people looked in for goodness sakes.

I made these to take to the Blue Mountains weekend away with Mr NQN, Nina and Garth. They were so addictive I considered giving the box to Nina to take with her to they would be out of my sight. Don't say you weren't warned my lovelies ;)

So tell me Dear Reader, have you ever found something thoroughly addictive? Are you a savoury or sweet addict? Would you rather potato chips or chocolate?

Thoroughly Addictive Cheese "Stamp" Crackers!

Adapted from Eva at Kitchen Inspirations

Preparation time: 20 minutes plus 1 hour resting time

Cooking time: 12 minutes

• 125g/4ozs. grated parmesan or pecorino cheese
• 45g/1.6ozs. butter, cold, cubed
• 15g/0.5ozs. shortening
• 1/2 teaspoon smoked paprika
• 125g flour
• 1/2 teaspoon salt
• Pinch sugar
• 4-6 tablespoons ice water

Step 1 - Place the cheese, butter, shortening, paprika, flour, salt and sugar in a food processor and pulse until it becomes like sand. Add the water in through the funnel until it becomes like wet sand. Knead for a minute or two on the counter. Divide dough in four and cover with cling film. Rest for 1 hour at room temperature.

Step 2 - Preheat oven to 190C/380F. Line four trays with parchment. Roll out the dough between two sheets of parchment as thinly as possible without it breaking too much. Eva does it in a pasta maker but my pasta maker broke and I haven't replaced it. Use a ravioli cutter to trim into a rectangle and cut into small rectangles. Bake for 7 minutes and then turn around and bake for another 4-6 minutes or until they have a little toastiness on them (they're best if they have little spots of brown which means that they're crisp).