Kid-Friendly: Healthy Cheese Crackers

Ingredients:

• 1 large egg, separate the yolk from the white
• 1 tbsp. apple cider vinegar
• 1 and 1/4 cups premium flour + extra for dusting
• 3/4 tsp coarse salt + extra for sprinkling
• 0.5 tsp dry mustard
• 0.5 tsp paprika
• 1/4 teaspoon turmeric
• 6 tablespoons unsalted butter, cut into small pieces
• 0.5 cups grated cheddar
• 0.5 tbsp. grated parmesan

Preparation:

1. In a small bowl, combine the egg white, vinegar, and 3 tablespoons of water; set aside. Place the egg yolk in a small bowl, cover, and refrigerate until ready to use.
2. Combine the flour, salt, mustard, paprika, and turmeric in a food processor. Add the butter, cheddar, and Parmesan and pulse until the butter is completely broken up. Pour in the egg white mixture and pulse until the dough comes together. It's okay if it's a little wet.
3. Place the dough on a large piece of plastic wrap and form into a 1 cm thick square. Wrap the dough in plastic wrap and refrigerate until chilled and firm, about 1 hour.
4. Position 2 racks in the upper and lower thirds of the oven and preheat the oven to 175°C.
5. Roll the dough out onto a large piece of parchment paper (to prevent it from sticking to the countertop) into a 25cm square with a thickness of 0.3cm. Sprinkle the dough with flour if it's too sticky. Trim the edges to even out the square, then cut it into 2.5cm squares (a rotary pizza cutter works best).
6. Whisk 2 teaspoons of water into the egg yolk. Brush the top of each cracker with it. Sprinkle each cracker with a tiny pinch of salt.
7. Bake the crackers, 2 baking sheets at a time, until deep golden brown on the bottom, about 20 minutes, rotating the baking sheets halfway through. Let the crackers cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Store crackers in an airtight container at room temperature for up to 2 days or freeze them for up to 1 week..