Cheese Crackers

• 6 oz. favorite hard cheese, shredded
• 5 oz. all-purpose flour
• 1.5 tsp. cornstarch
• 0.25 tsp. salt
• 3 oz. unsalted butter, cold and cut into 12 pieces
• 3–4 Tbsp. cold water
• sea salt for sprinkling

Process the cheese, flour, cornstarch, and salt together in a food processor until combined, about 30 seconds. Add the butter and process until well-combined, about 20 seconds. Gradually add water and pulse until the dough forms large clumps, about 10 pulses.

Transfer the dough to a lightly floured work surface. Divide it in half and pat each into a 6-inch square. If the dough still has cracks, moisten your fingers with cold water and work it in. Carefully wrap the squares in plastic wrap and refrigerate until firm, about 45 minutes, though you can keep it like this for up to 2 days if you need to.

Pre-heat your oven to 350F, and line 2 large baking sheets with parchment paper or silicone baking mats.

Unwrap each dough square and place them on a lightly floured work surface; roll them out into 8 or 9-inch squares. Using a fluted pastry wheel, slice the squares into 1-inch strips, then slice each strip into 1-inch squares.

Place the squares on the prepared baking sheets. Use a skewer or large toothpick to poke a hole through the center of each square. Lightly sprinkle them with sea salt and bake them until they're golden brown around the edges, about 16–18 minutes, rotating the baking sheets halfway through baking. For crunchier crackers, bake for 20 minutes.

Remove them from the oven and let them cool completely on the baking sheet before eating.

Store any leftover crackers at room temperature for up to 1 week. If tightly sealed, they'll lose their crunch. Keep the lid ajar to maintain some crunchiness.