Instructions

1. In a large mixing bowl, combine the all-purpose flour, grated Parmesan cheese, and red pepper flakes. Whisk the dry ingredients together until well blended, ensuring an even distribution of the red pepper flakes.
2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs. This technique helps create a flaky texture in the crackers.
3. Gradually add cold water to the mixture, starting with 2 tablespoons. Mix the dough gently, adding more water as needed, until the ingredients come together to form a cohesive, slightly crumbly dough. Be careful not to overwork the dough, as this can make the crackers tough.
4. Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for 15-20 minutes. Chilling the dough helps relax the gluten and makes it easier to roll out.
5. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
6. On a lightly floured surface, roll out the chilled dough to approximately 1/8 inch thickness. Use a sharp knife or pizza cutter to cut the dough into small rectangular or square shapes, about 2 inches in size.
7. Transfer the cut crackers to the prepared baking sheet, spacing them slightly apart. Use a fork to prick each cracker several times, which helps prevent them from puffing up during baking.
8. Bake the crackers in the preheated oven for 12-15 minutes, or until the edges are golden brown and the crackers are crisp. Rotate the baking sheet halfway through cooking to ensure even browning.
9. Remove the crackers from the oven and let them cool completely on a wire rack. As they cool, they will become crisp and develop a satisfying crunch.
10. Once cooled, store the Red Pepper Flake Crackers in an airtight container at room temperature for up to 5 days. Enjoy them as a spicy snack or serve alongside cheese and charcuterie.