Ingredients:

  • 8 oz extra-sharp cheddar cheese, freshly grated
  • 1 cup all-purpose flour
  • 1/4 cup cold unsalted butter, cubed
  • 1 tbsp cornstarch
  • 3/4 tsp fine sea salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp onion powder
  • 2 tbsp ice-cold water
  • 1/2 tsp flaky sea salt

Instructions:

  1. Grate cheese. Use the fine side of a box grater for the 8 oz cheddar.
  2. Combine dry. Pulse the 1 cup flour, 1 tbsp cornstarch, salt, paprika, and onion powder in a food processor.
  3. Cut fat. Add the 1/4 cup cubed butter and grated cheese. Pulse until the mixture looks like coarse sand.
  4. Hydrate dough. Drizzle in the 2 tbsp ice water one tablespoon at a time, pulsing until a dough ball just starts to form.
  5. Chill out. Wrap the dough in plastic and flatten into a disk. Refrigerate for 20 minutes.
  6. Roll thin. Place dough on parchment paper and roll to 1/8 inch thickness.
  7. Shape squares. Use a pizza cutter to make 1 inch squares and poke a hole in the center with a toothpick.
  8. Final seasoning. Sprinkle the 1/2 tsp flaky sea salt over the top and press lightly.
  9. Bake time. Slide the parchment onto a tray and bake at 350°F for 15 minutes until edges are golden and center feels firm.
  10. Cool down. Let them sit on the tray for 5 minutes. They will harden and become crispy as they cool.