I’ve been making these cheesy little wafers for years and years, and there are so many reasons to love them.

Let’s start with the dough. It requires just a few ingredients, and there’s a good chance you already have everything you need on hand. A food processor makes the work on your end a light: use the shredding disc to shred the cheese, then swap in the regular S-blade to mix the dough together. Once that’s done, all you’ve got to do is roll it into a couple of logs (in chopped nuts, if you like) and pop them in the freezer.

When you’re ready to bake, just slice, arrange on a baking sheet, sprinkle with a little flaky salt, and voilà! Twenty minutes later, you’ve got rich, peppery, cheesy homemade crackers (not to mention a house that smells heavenly). They’ve got the buttery, tender texture of shortbread with that crispy, nutty, golden edge you get when cheese browns in the oven. I mean, come on!

I love setting these out before a holiday meal with some fig jam or pepper jelly for smearing on top. You could add them to a simplified grazing board, too. They check both the cheese and cracker boxes, so all you need to add are some nuts and cured meats. Or you could do what I often do: package them up in cellophane bags or small bakery boxes with a fun spreader and a small jar of jam, add a pretty label or tag, and you’ve got a homemade food gift straight from your kitchen.

INGREDIENTS

¾ cup flour, plus more for rolling
1 cup finely shredded extra sharp white cheddar cheese
¼ cup finely grated Parmesan cheese
1 tsp. freshly ground black pepper
½ tsp. kosher salt
¼ tsp. cayenne pepper
5 Tbsp. cold unsalted butter, cubed
½ cup finely chopped nuts, such as pecans, walnuts, almonds, or pistachios (optional)
Flaky sea salt, for sprinkling

INSTRUCTIONS

1. In a food processor, combine flour, cheeses, pepper, salt, and cayenne; process until combined, about 15 seconds. Add butter; pulse just until mixture is combined and looks like sandy crumbs, about 30 seconds. Drizzle in 2 Tbsp. ice-cold water; pulse just until dough comes together.
   
2. Transfer dough to a lightly floured surface; divide in half. Roll each into a log about 1½ inches in diameter. If using nuts, spread them on a plate or clean work surface and roll each log in them, pressing gently so they stick to the outside. Wrap each log in plastic wrap; chill until firm, at least 2 hours. (Or freeze up to 6 months; see Make Ahead below.)
   
3. Preheat oven to 350ºF. Line two baking sheets with parchment paper. Using a sharp knife, slice chilled logs into ¼-inch-thick slices. Place on baking sheets about ½ inch apart and sprinkle each with a pinch of flaky sea salt. Bake until golden brown, 20 to 22 minutes.
   
4. Let shortbread cool on baking sheets 5 minutes, then transfer to wire racks to cool completely. Makes about 2 dozen.

To store: Keep in an airtight container at room temperature overnight, then refrigerate up to 1 week.

Make ahead: Wrap the logs (nut-coated or not) tightly in plastic wrap, then place in a resealable freezer bag and freeze up to 6 months. When you’re ready to bake, let a log stand at room temperature for 10 to 15 minutes until a knife slices through cleanly, then slice, salt, and bake as directed, adding 1 to 2 minutes to the bake time. Bake only as many as you need and pop the rest of the log back in the freezer. Baked shortbread also freezes well in an airtight container for up to 1 month; recrisp on a baking sheet at 350ºF for 3 to 5 minutes.