3 cups old cheddar, grated
1 cup all-purpose or whole wheat flour, sifted (or do half and half for the lightness of white and the health and extra taste of whole wheat)
4 Tbsp. cold unsalted butter, chopped into small cubes
3/4 tsp salt
1 Tbsp fresh dill, finely chopped
2 Tbsp cold water
Preheat oven to 350F.
In a stand mixer or food processor, mix cheddar, flour, butter, salt, and dill on low speed until everything is well-incorporated. Gradually, add in the water, watching the consistency as you mix, until dough becomes a solid ball. Cover dough with plastic wrap in a bowl and Refrigerate for 20 minutes.
On a lightly floured surface, roll out the dough as thin as you can with a lightly floured rolling pin. Cut the dough into desired shapes with cookie cutters or upside-down glass. Roll up any remaining dough into a ball, roll it out again, cut out more shapes, and repeat until no dough is left.
Bake in a lined cookie sheet in the oven for 15 to 20 minutes, or until crackers are crispy and slightly browned. (add 5 min for every half cup whole wheat flour substituted.) Let rest for 5 minutes before placing on a rack to cool completely. Top with cream cheese, smoked salmon, and capers if desired.
You can make the crackers in animal cookie-cutter shapes as an amusing adult lunch treat, or give them to your kids.
Makes 1-2 servings.