These are by far the better tasting cracker of the two, and only slightly more work. You could make them all cheddar or all Parmesan, but I like the combination of both. Adapted from Irish Pantry by Noel McMeel.
Prep Time 45minutes
Cook Time 13minutes
Total Time 58minutes
1cuporganic whole wheat flour
1cuporganic all-purpose flour
1/2teaspoonfreshly ground white pepper
1/4teaspoondry mustard powder
3/4cupunsalted buttercold and cubed (1 1/2 sticks)
1/4cupfreshly grated Parmesan cheese
1/4cupgrated sharp cheddar cheese
6-8Tablespoonsice cold water
In the bowl of a food processor fitted with the blade, measure in the flours, salt, pepper, and mustard powder. Pulse a couple of times to combine.
Add the cold butter cubes and process for about 10 seconds or until the mixture resembles coarse crumbs.
Toss in both cheeses and blitz the processor once or twice to combine. Pour in the water, a few tablespoons at a time and pulse the processor to form a dough. You may not need all the water.
Turn the dough onto a clean counter and press into a flattened ball. Wrap well with plastic and refrigerate for 30 minutes.
Preheat the oven to 375F. On a lightly floured surface, roll the dough into a large circle, abut 1/8th inch thick. Cut out small circles with a cookie cutter or a shot glass and place on a rimmed baking sheet about 1 inch apart. Stab each cracker twice with a fork.
Bake for 11-13 minutes (ovens will vary) or until they start to brown ever so slightly around the edges. Remove from oven and cool completely on a wire rack.
Store in an airtight container in a cool place for up to 2 weeks.