1. Place racks in middle and lower parts of oven and heat to 350 degrees. Cut two 12x16" pieces of parchment (about the same size as a baking sheet) and set aside.

2. Combine flour, butter, paprika, and salt in a food processor. Pulse until mixture looks like sand, about 15 times. Add cheese and process until pea-size pieces form, about 1 minute. With machine running, add water and process until dough comes together, about 1 more minute.

3. Divide dough into two equal-size pieces, then form each piece into a square; set one aside. Place remaining square of dough on prepared parchment and roll into an 8x8" square, about 1/8" thick (lightly flour rolling pin if dough is sticking). Trim to form clean edges, then cut dough into 1" squares with a fluted pastry cutter, sharp knife, or pizza cutter (a ruler comes in extra handy here). Use a toothpick or skewer to poke a hole in the center of each square.

4. Carefully transfer parchment to a baking sheet and gently separate squares to create a bit of space between them. Repeat process with remaining dough and parchment, then transfer baking sheets to oven and bake until crackers are lightly browned on the bottom, about 20 minutes, switching and rotating sheets halfway through.

5. Grasping shorter sides of parchment, carefully transfer crackers (with parchment) to a wire rack and cool completely, about 30 minutes. Store in an airtight container for up to 1 week.

Source: Hannaford fresh Magazine, September 2020