1 ½ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon light brown or maple sugar
¼ teaspoon smoked paprika
¼ teaspoon mustard powder
1/8 teaspoon cayenne
1 cup finely shredded sharp cheddar cheese
8 tablespoons butter
3-6 tablespoons dark beer, like a stout (I use Guinness)

In a medium bowl combine the flour, baking soda, salt, sugar, smoked paprika, mustard powder, and cayenne. Whisk until well combined, then add the shredded cheese and toss to coat thoroughly. Add the cubed butter, and with your fingers, rub the butter into the flour mixture until it resembles coarse same. Add 3 tablespoons of the beer and mix until a shaggy ball forms and no dry flour remains. Add more beer, 1 tablespoon at a time until it is moist enough. Turn the dough out on a lightly floured surface. Flatten the dough with your palm until it forms a rectangle that is roughly ½ inch thick. Fold the dough in half and repeat this process 4 more times. The dough should be smooth. If not, keep folding until it is. Wrap the dough in plastic and chill 2 hours or overnight. Heat the oven to 375 degrees. Line two baking sheets with parchment paper. Remove the dough from the refrigerator and allow to stand 10 minutes at room temperature. On a lightly floured surface roll out the dough until it forms a rectangle that is 1/8 inch thick. Cut the dough into 1×1 inch squares using a pizza or fluted cutter. Place the crackers on the baking sheets ¼ inch apart. Dock each cracker with a fork in a decorative way. Bake for 10-12 minutes until the crackers are puffed and lightly browned. Cool at room temperature on the pan.