Step 1

1 In a large bowl, whisk together the flours, baking powder, fine salt and the paprika until combined

Step 2

2 In the bowl of a stand mixer fitted with the paddle attachment, combine the cheese and butter and mix on medium speed, until well blended, stopping to scrape down the sides and bottom of the bowl

Step 3

3 Decrease the mixer speed to low, add the flour mixture and beat until crumbly

Step 4

4 Gradually, add the water, as needed, until a ball of dough forms

Step 5

5 Lightly flour a work surface

Step 6

6 Transfer the dough there and divide in half, patting each half into a disk

Step 7

7 Wrap each disk in plastic wrap and refrigerate for at least 30 minutes and up to 2 days

Step 8

8 When ready to bake, position a rack in the middle of the oven and preheat to 375 degrees

Step 9

9 Line two large rimmed baking sheets with parchment paper or silicone liners

Step 10

10 Lightly flour your work surface

Step 11

11 Unwrap one disk of dough and roll out to a 1/8-inch-thick rectangle

Step 12

12 Use a sharp knife or fluted pastry wheel to cut the dough into 1-inch squares, then use a skewer to poke a hole at the center of each one

Step 13

13 Transfer to the baking sheets, spacing the squares at least 1/4 inch apart

Step 14

14 Refrigerate for 15 minutes; repeat with the remaining dough

Step 15

15 Scraps can be re-rolled

Step 16

16 Sprinkle the unbaked crackers lightly with the kosher salt

Step 17

17 Bake one sheet at a time, for 16 to 18 minutes, or until golden brown and crisp

Step 18

18 Transfer the crackers to a wire rack to cool completely before serving or storing