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1
Preheat the oven to 425u00b0F. Line two baking sheets with parchment paper.
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2
In a medium bowl, whisk the whole wheat pastry flour, all purpose flour, salt, pepper, paprika, cayenne, and parmesan together to combine.
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3
Add the cubed butter and toss to separate the cubes from each other and coat each piece in flour. Use your fingers or a pastry cutter to cut the butter into the flour until the pieces are about the size of walnut halves - don't overmix!
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4
Make a well in the center of the flour mixture and add the milk and water to it. Toss the mixture with your hands a few times to begin to combine it, then gently knead it just until it is fully combined.
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5
Form the dough into a square about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for 30 minutes - 1 hour.
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6
On a lightly floured surface, roll out the dough into a square about 1/3 inch thick. Sprinkle about 1/3 of the cheese over the dough. Fold the dough into thirds (much like you might fold a standard piece of paper to fit into a business envelope). First, divide the dough visually into thirds. Fold the right 1/3 of the dough over onto the middle 1/3, then fold the left 1/3 over onto the middle 1/3.
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7
Repeat this process two more times, using 1/3 of the cheese each time and folding the same way.
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8
Wrap the dough tightly with plastic wrap and chill for 30 minutes more.
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9
On a lightly floured surface, roll out the dough to 1/4 inch thick. Use a pastry wheel to cut the dough into 1x1 inch squares.
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10
Transfer the squares to a baking sheet - they won't spread, so they can be quite close together. Dock each piece once with the tines of fork.
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11
Bake until the crackers are evenly (and deeply!) golden brown, 10-13 minutes. Cool completely.
