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).