Cheesy, Crunchy Mini Crackers #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the BreadBakers home page. 

We take turns hosting each month and choosing the theme/ingredient. This month Sneha of Sneha's Recipe is hosting and crackers are the theme.

If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com.

Crackers, huh? I love crackers!! I've made heart-shaped chive crackers; Pane Carasau, a traditional Sardinian flatbread; seeded garbanzo crackers; and homemade saltine crackers. Before I get to my recipe to today, though, here's the rest of the crew's cracker offerings.

• Baked Nachos from Anybody Can Bake
• Cheesy Crunchy Mini Crackers from Culinary Adventures with Camilla
• Homemade Senbei Rice Crackers from Food Lust People Love
• Lavash from Sneha's Recipe
• Olive Oil Crackers from A Messy Kitchen
• Rosemary Crackers from Passion Kneaded
• Sourdough Cheddar Cheese and Rosemary Crackers from Zesty South Indian Kitchen
• Sprouted Wheat Crackers with Sea Salt from Karen's Kitchen Stories
• Wholegrain Sesame and Flaxseed Crackers from Ambrosia
• Wholemeal and Oats Carrot Crackers from Cook with Renu

Cheesy, Crunchy Mini Crackers

These are super fast as you combine everything in the food processor, roll them out, and bake for just a few minutes. They are cheesy, crunchy, and delicious. You can use these as you would oyster crackers and float them in a soup; but we just snacked on them by the handful.

Ingredients

• 1 1/2 C all-purpose flour
• 1/4 t cayenne pepper
• 1/4 t smoked paprika
• 2 C shredded cheese (I used a combination of parmesan, asiago, and aged mozzarella)
• 1/2 C butter, cubed
• 1 to 2 T vodka (or you can use water)
• Also needed: parchment paper, rolling pin, mini cutters (or you can just cut into small squares)

Procedure

Place flour, spices, cheese, and butter in the bowl of a food processor. Cover and pulse until evenly blended. Add vodka or water until a stiff dough forms. Turn the dough into a bowl and press it into a ball. Wrap tightly in plastic wrap and chill for at least 30 minutes.

While the dough chills, preheat the oven to 350 degrees F. Line baking sheet with parchment paper or a silicone baking mat.

Roll dough to about 1/8" thickness on a lightly floured surface or between two sheets of lightly floured parchment paper.

Cut into desired shapes with a small cookie cutter or cut basic squares approximately 1" in size. Gently transfer shapes to prepared baking sheet using a thin spatula. For larger crackers, use the tip of a chopstick or skewer to make a small hole in center of each cracker. For these tiny ones, I didn't do that.

Bake for 12 to 14 minutes or until the bottoms just begin to brown. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

I floated these in some homemade soup the other day. Delicious!