Cheese Crackers are too Simple to Make at Home!

These crispy, crunchy Cheese Crackers are here just in time for back-to-school. They come together quickly in the food processor with only a few simple ingredients, and they taste so much better than the store-bought version. The best part? They pack perfectly in lunchboxes.
Recipe: sugarspunrun.com/cheese-crack...
Ingredients
8 oz grated cheddar cheese (for best results grate your own cheese from a block) (226g)
1 ½ cup all-purpose flour (165g)
1 ½ teaspoons granulated sugar
¼ teaspoon paprika or smoked paprika
¼ teaspoon Kosher salt, plus additional for sprinkling on top
8 Tablespoons unsalted butter, very cold
3 Tablespoons ice water
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Food processor (Affiliate Link): amzn.to/2Mlm9Zc
Rolling pin
Pastry cutter
Instructions
00:00 Introduction
00:24 Note: if your food processor has a grate or shred blade like mine does, just use this to grate your block of cheese directly into the basin of the food processor before beginning.
00:56 Combine shredded cheese, flour, sugar, paprika, and ¼ teaspoon kosher salt in the basin of a food processor fitted with the blade attachment and pulse until ingredients are combined and cheese is well chopped up (about 15-20 seconds).
01:24 Scatter cold butter pieces over the surface of the ingredients and pulse again until butter is cut into the mixture and the mixture appears pebbly/crumbly.
02:01 Add water and pulse until ingredients begin to cling together.
02:52 Divide dough into two or three parts and form each into a ball. Flatten each into a square shape and wrap individually in plastic wrap. Place in refrigerator and chill for at least one hour and up to 3 days.
03:45 Once dough has nearly finished chilling, preheat oven to 375F (190C).
03:50 Working with one square at a time, roll dough to be between ⅛ and ¼” (0.3-0.6cm) thin.
04:13 Use a pastry wheel or pizza cutter to cut dough into 1” squares.
04:57 Transfer to an ungreased baking sheet and use a toothpick or the blunt end of a wooden skewer to pierce the center of each square.
05:11 Sprinkle lightly with additional kosher salt (I use about 1-2 teaspoon total for all of the crackers) and transfer to 375F (190C) oven and bake for 18-20 minutes.
05:58 Allow crackers to cool completely on baking sheet before enjoying.
NOTES
Storing
Store in an airtight container at room temperature for up to one week.
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