Dare I say these smokey, cheesy buttery crisp crackers are addictive

Scale

1 cup all-purpose flour

½ teaspoon fine sea salt

1/8 teaspoon baking powder

1/8 teaspoon smoked paprika

1/8 teaspoon chipotle chili powder

7 tablespoons cold butter, diced

2 ½ ounces grated smoked cheddar cheese

1 tablespoon minced, seeded serrano or jalapeno pepper

1 ½ tablespoons cold water

1 egg beaten with 1 tablespoon milk

Smoked salt

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In the bowl of a food processor fitted with metal blade, pulse flour, salt, baking powder, smoked paprika and chipotle powder until blended.
Scatter butter over top of flour mixture; pulse until mixture forms course crumbs.
Add cheese and chili pepper; pulse a few times to mix in.
With the food processor running on low, add all the water and continue until mixture begins to clump and form a ball.
Transfer dough to a lightly floured surface and bring together into a long, smooth roll 1 ½-inches in diameter. Wrap in plastic. Chill in the refrigerator for at least 1 hour or for as long as overnight.
Heat oven to 400F. Line baking sheet with parchment paper. With a smooth bladed knife, cut dough into ¼-inch thick slices, rolling the dough ¼ turn between slices to help keep the round shape.
Place crackers on prepared pan. Brush tops lightly with egg wash and sprinkle with salt.
Bake 8 to 10 minutes or until golden brown. Transfer crackers on parchment to cooling rack. Serve crackers warm or at room temperature.