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Ingredients
1 cup (120 g) whole wheat flour
1/2 cup (60 g) all-purpose flour
1/2 teaspoon (2 g) salt
1/2 teaspoon (2 g) black pepper
1/2 teaspoon (2 g) smoked paprika
1/2 teaspoon (2 g) cayenne pepper
8 tablespoons (113 g) cold unsalted butter, cut into cubes (1/2″ each)
1/2 cup (50 g) powdered Parmesan cheese
1 cup (125 g) shredded sharp cheddar cheese (orange or white)
1/2 cup (120 ml) milk (whole is best)
2 tablespoons (30 ml) ice water
Directions
- If you have a pastry paddle for your stand mixer: fit the pastry paddle in the stand mixer. In the bowl of the stand mixer, add the flours, salt, peppers, and paprika. Mix on low until combined, about 30 seconds.
If you don’t have a pastry paddle for your stand mixer: whisk the flours, salt, peppers, and paprika in a medium bowl until combined. - Add the butter, and toss well, making sure that all butter cubes are coated in flour.
Stand mixer: Mix on speed 2 until the butter pieces are the size of kidney beans. Add the cheeses and mix until incorporated, about 20-30 seconds.
By hand: Cut the butter in with a pastry blender or by squeezing the butter pieces until they are the size of kidney beans. Add the cheeses and mix until incorporated. - Add the ice water to the cold milk.
Stand mixer: Turn the mixer onto speed 1. Slowly drizzle the water/milk mixture into the mix. This should come together quite quickly–in less than half a minute.
By hand: make a well in the center of the dry mix. Add the water/flour mixture to the well. Toss with a fork until the liquid is well-distributed. Knead in the bowl with your hands until it comes together. - Turn the dough onto a large piece of plastic wrap, form into a square 1 inch thick, wrap, and refrigerate for 1 hour or freeze for 20 minutes.
- Lightly flour a work surface. Place the cold dough on the surface and lightly flour on top. Roll into a square or rectangle that is 0.75 inches (~17mm) thick. Cut into quarters, and stack the quarters on top of each other. Roll the new stack to a square or rectangle that is 0.75 inches (~17mm) thick. Cut into quarters, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 400 F. Line two baking sheets with silicon mats or parchment paper. Lightly flour a work surface. Place the cold dough on the surface and lightly flour on top. Roll to a square or rectangle that is 1/6 inch (4 mm) thick. Use a pastry roller to cut 1 1/2 inch squares. You can also cut each square diagonally to make triangles, if desired.
- Transfer squares or triangles to the baking sheets, with about 1/4 inch (6 mm) between each piece. Bake until golden brown, about 15 minutes, rotating sheets 1/2 way through cooking.
This recipe is adapted from Erin Jeanne McDowell’s Savory Baking.