Aged Cheddar and Smoked Paprika Crisps
- Anthology of Crumbs
- Oct 26
- 1 min read
1
Cheese Choice:
The quality of your cheese matters here. Using an aged white cheddar will provide the best, sharpest flavour.
2
Shaping Tips:
If you don't have a cookie press, ensure your dough is rolled very thinly before cutting into strips—this is key for achieving maximum crispness.
3
Storage:
Store cooled crisps in an airtight container at room temperature for up to 5 days.
Notes
1
Preheat and Prep. Preheat the oven to 150 C/300 F. Line two large baking sheets with parchment paper.
2
Combine Ingredients. In a large bowl, combine the grated cheddar, dry mustard, smoked paprika, cayenne pepper, fine sea salt, butter, and flour. Use your hands or a pastry blender to work the butter and flour into the cheese and spices until the mixture resembles coarse crumbs.
3
Form Dough. Add the ¼ cup of water and mix only until a soft, uniform dough is formed. Do not overmix.
4
Chill. For the easiest handling and crispiest texture, wrap the dough in plastic and chill for 15 minutes.
5
Shape. Load the dough into a cookie press fitted with a strip plate, or roll the dough out thinly (about ⅛ inch) on a lightly floured surface and cut into strips or squares.
6
Bake. Bake for 12 to 15 minutes, or until the crisps are lightly browned and feel firm. Monitor closely as they brown quickly toward the end.
7
Cool. Remove from the oven and let cool completely on the baking sheet before serving. They will firm up as they cool.
Instructions
1 ½ to 2 cups sharp aged white cheddar cheese (grated)
2 Tbsp dry mustard
½ tsp smoked paprika
¼ tsp cayenne pepper
¼ tsp fine sea salt
½ cup unsalted butter (softened)
1 cup all purpose flour
¼ cup water
Aged Cheddar and Smoked Paprika Crisps
Anthology of Crumbs
These savory crisps are the unsung hero of the cocktail hour, offering a delicate crunch and a deep, complex flavor that far surpasses any store bought cracker. Sharp, aged cheddar provides the punch, while a whisper of smoked paprika and cayenne delivers sophisticated warmth. The dough comes together in minutes and the result is a beautiful, flaky crisp perfect for a charcuterie board or a simple glass of wine. Slightly crunchy with a bit of salt, they are utterly addictive.
Servings :
40 crisps
Calories:
Prep Time
15 min
Cooking Time
15 min
Rest Time
15 min
Total Time
45 min
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