Parmesan Cheese Crackers

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Roll the dough 1/4-inch thick

1/2 cup all-purpose flour, more as needed
1/2 cup whole wheat white flour
3/4 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/2 cup finely grated fresh Parmesan cheese (alternate: I think Romano could also work well here)
4 tablespoons unsalted butter
1/4 cup cream or half-and-half, more as needed
Coarse salt, pepper, sesame or poppy seeds or whatever you like for sprinkling (optional).

Heat oven to 400Β°F. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit until a dough forms. If it does not come together, add more liquid a teaspoon at a time, until mixture holds together but is not sticky. 

Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed. From here, you can either form them into individual crackers  and bake them an inch apart on your baking sheet or transfer the entire rolled-out sheet to your baking sheet (draping it over the rolling pin will make it easier) and score them lightly with a knife, pizza or pastry wheel to break into crackers after they are baked. For either method, prick all over with a fork and sprinkle with salt or any other toppings you are using.

Bake until moderately browned, about 12 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.