- 1/2 tsp canola oil or olive oil
- 2 TBL butter, room temp
- 3/4 cup lightly packed shredded sharp cheddar cheese
- 1/3 cup lightly packed freshly shredded Parmesan cheese
- 1/2 tsp paprika
- 1 pinch cayenne pepper, or to taste
- 1/4 tsp salt
- 1/2 cup all-purpose flour
- 1 TBLSP cold water, or as needed
Place butter into a mixing bowl; add cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 to 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed
Transfer dough to Roul'Pat and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375 degrees.
Roll dough out on a floured work surface to about 1/8 inch thick. Use dough cutters to cut dough into shapes or into traditional cracker shapes. Use the back of a bamboo skewer to punch holes into each cracker. Arrange crackers onto Silpat.
Bake about 15 minutes until crackers are browned and crisp. Let cool completely before serving. Note: The thinner the dough, the crispier the cracker and the faster they will cook so watch carefully.)