Preheat oven to 350°F. Combine the annatto and water in a glass measuring cup and stir to combine. Stir in the yeast and set aside.
In the bowl of a food processor or a large bowl, pulse or whisk together the flour, salt, baking soda, and bouillon powder until combined. Add the cheese and shortening and pulse or cut the fat into the flour using a pastry blender until it is in tiny pieces and the mixture looks like coarse cornmeal, 15 one-second pulses with a food processor. Gradually add the water mixture, pulsing or stirring with a fork until the dough just comes together.
Turn the dough out onto a lightly floured surface and knead until smooth, 15 strokes.
Divide the dough into two balls. On a lightly floured surface, roll out each ball of dough into a rough rectangle that is about 1/16-inch thick, picking up the dough occasionally and rotating it to make sure it’s not sticking to the work surface. Using a crimped pastry wheel, trim any irregular edges away. (Scraps can be reserved and re-rolled once.) Cut the dough into 1 ½-inch-wide strips and lay them ½-inch apart on baking sheets lined with parchment paper. Cut the strips crosswise into 1 ½-inch squares and prick all over with a fork or comb. Separate squares so they aren’t touching.
Bake the crackers, rotating the baking sheets once from top to bottom and front to back, until they are firm when touched and beginning to turn light brown on the bottom, 15 to 17 minutes. Watch the crackers carefully as they bake; if some begin to burn before other are done, transfer them to a cooling rack and return the undone crackers to the oven for a few moments. Transfer the crackers to a cooling rack and cool completely before storing them in an airtight container. They will last for up to 1 week.
Notes
*Cracker Tip* This recipe can be made with any semi-firm cheese, so it’s a great way to use up any odd bits of Swiss, provolone, or Gouda you have knocking around in the refrigerator.Adapted from Crackers & Dips