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1
Combine flours, peppers, and salt in the bowl of a food processor fitted with the blade attachment.
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2
Pulse a few times to mix well.
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3
Add butter and pulse until mixture resembles a coarse meal.
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4
Add grated cheese about 1/2 cup at a time, pulsing 4-5 times after each addition.
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5
Add water, 1 tablespoon at a time, and pulse between each addition until the majority of the mixture forms into a ball of dough.
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6
Remove dough from food processor and press any remaining bits into the dough to form a single ball.
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7
Press into a disc-shape and wrap in plastic wrap.
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8
Refrigerate for at least an hour, or if youre making the crackers much later, the dough can remain refrigerated for 1-2 days until youre ready to use it.
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9
After the dough has chilled, preheat oven to 350 degrees F and line two large cookie sheets with parchment paper.
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10
Remove dough from plastic wrap and place on a floured surface.
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11
Roll out dough, flipping and re-applying flour as needed to prevent sticking, until it is about 1/8 thick.
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12
Using your favorite tiny cookie cutters, a pizza cutter, or simply a knife, cut dough into crackers about one inch wide and place crackers on the lined cookie sheet.
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13
Crackers can be placed very close together as they will not expand outwards very much while baking.
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14
Once all of the dough has been used, sprinkle all crackers lightly with salt.
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15
Bake for 20-25 minutes, or until the bottoms of the crackers are golden brown.
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16
Check the crackers after 15 minutes, especially if you are using a lower rack in your oven.
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17
Once crackers are done, remove them from the oven and allow to cool completely.
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18
Store in an airtight container.
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19
If you have any left, that is...
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20
Adapted from Home Cooking in Montana.
