Paprika-spiced sharp-cheddar crackers look like a bundle of kindling gathered on an appetizer board or standing in a jar. Smoked paprika is becoming more popular but can still be a little hard to find. Look for it at specialty or spice stores or online.

Source: Midwest Living


Recipe Summary

30 mins
40 mins
about 150 straws


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°. In a food processor, combine first seven ingredients (through celery salt). Cover and pulse with several on/off turns. Add butter and pulse until mixture resembles very coarse crumbs. Add cheese and pulse until combined, with some pieces still visible. While pulsing, add the water a little at a time, until dough just begins to come together.*

  • Turn dough out onto a lightly floured surface. Knead gently until it comes together. Form into a disc, sprinkle with flour and turn over. Divide in half. Roll each half to 1/8-inch thickness, flouring as needed. Cut dough into 1/4-inch-wide strips and halve long strips.

  • Arrange strips on baking sheets lined with parchment paper. Bake for 10 minutes or until crisp and puffed, rotating and switching sheets halfway through. Transfer to wire racks to cool. Store in an airtight container at room temperature for 2 to 3 days.


If you don't have a food processor, use a pastry blender to cut the butter and cheese into the dry ingredients as directed. Add water, 1 tablespoon at a time, stirring with a fork.

Nutrition Facts

19 calories; fat 1g; cholesterol 4mg; saturated fat 1g; carbohydrates 1g; protein 1g; vitamin a 52.5IU; niacin equivalents 0.1mg; folate 3.6mcg; sodium 34mg; potassium 4mg; calcium 13mg; iron 0.1mg.