1 cup (4oz or 113g) Better Batter (All Purpose Gluten Free Flour)
4 tablespoons vegan butter, cold and cut into pieces
1 8oz pkg Cheese Shreds (I used Daiya Brand Pepper Jack)
1 tsp cayenne pepper, optional
1/2 tsp paprika
5 Tbs of water

Combine all ingredients, except water, and process with a food processor until you have small crumbs. Add a little bit of water and continue to process. Transfer dough to a bowl and form into a circle. If the dough is still too crumbly, add a little more water. The final circle of dough should be very moist and easily stay together.

Wrap the dough in plastic wrap and refrigerate for about 45 minutes, then place in the freezer for 15 minutes. The dough should be very cold, as this will make cutting and transferring to a pan easier. Remove dough from freezer, unwrap. Place it between two sheets of parchment paper and use a tall glass (or rolling pin if you have one – we didn’t) to get the dough to as close to 1/8 inch thick as you can. The thinner your dough the crispier it will bake so do the best you can.

Remove one sheet of parchment paper and use a pizza cutter to cut dough into 1/2 inch squares. Carefully transfer squares to an ungreased glass pan and bake at 350º F for about 15 -30 minutes, depending on the thickness of your dough.

When crackers are crispy and golden, remove from oven & devour!! Any remaining crackers (ha!) should be stored in an airtight container