Makes 3 cups of crackers.
|- 1 cup flour
||- 1/2 tsp smoked paprika
|- 6 oz. sharp cheddar, grated
||- 1/4 cayenne
|- 2 oz. parmesan, grated
||- 1/4 cup butter, at room temperature bench flour
|- 3/4 tsp salt
||- 1 egg white, beaten
|- 2 sheets Yamamotoyama’s Kiku Ariake nori
- Place flour, cheeses, salt, and spices in a food processor and pulse until you get an even, sandy looking mixture. Add in the butter and pulse several times. With the food processor running, add the water to the dough in a thin stream until the sandy mixture clumps into a ball. Remove the dough from the food processor, wrap with plastic wrap, and place in fridge to shill for at least 30 minutes.
- After 30 minutes, scatter some bench flour on a large work surface. Roll the dough out until it is an even 1/8" in thickness. Preheat oven to 350 degrees F.
- Use the pastry brush to lightly paint the rolled dough with egg white, then place full sheets of nori atop the dough in a single layer. Use a pairing knife to cut out 1" squares of dough, then transfer the cut cracker dough pieces onto a large parchment lined baking sheet, about 1" apart from one another.Use a toothpick to prick a hole in the centerof each dough square.
- Bake the crackers for 10-12 minutes or until lightly puffed and browned. When done baking, place on large rack to cool completely.
Click here for recipe card.