Yield: About 3 dozen.
1 1/4 cups whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon salt, plus additional for topping
1/4 teaspoon paprika
Pinch of garlic powder
Pinch of cayenne pepper (optional)
4 tablespoons unsalted butter, cold is fine, cut into small bits
1/4 cup water
In a food processor: Combine the flour, sugar, salt, paprika, garlic powder, cayenne pepper and butter in a food processor, pulsing the mixture until the butter is evenly disbursed in the crumbs. Drizzle in 1/4 cup cold water with the machine running; run it until the mixture begins to form a ball.
By hand: Combine the flour, sugar, salt, paprika and butter in a medium bowl.
Using a pastry blender or your fingertips, work the butter into the mixture until mixture resembles coarse cornmeal.
Add 1/4 cup (60 ml) cold water, stir with spoon until combined. Knead once or twice on counter.
Heat your oven to 400 degrees. Either lightly grease baking sheets or line them with parchment paper.
Roll your dough out, half at a time, to a large, very thin rectangle shape on a well-floured counter.
Frequently check to make sure your dough isn’t sticking; if it is, gently scrape a spatula underneath to lift it, then flour the counter again.
Using a knife or pastry wheel, cut dough into about 1 1/2-inch squares.
Gently lift dough with spatula or knife.
Pierce crackers all over with a toothpick or fork.
Cool in baking pans on racks. Crackers will keep in an airtight container officially for a week, but ours are in fact two weeks old and still ,perfect. You can also freeze them in an airtight container between sheets of waxed paper for a couple months.