Ingredients

The following ingredients have 4 Servings
  • 4 oz unsalted butter (cold, cut into 16 pieces)
  • 4 oz sharp Cheddar cheese (shredded)
  • 1/2 tsp kosher salt
  • 1/8 tsp white pepper
  • pinch cayenne pepper (more if you like your crackers spicy)
  • 1 cup all-purpose flour (plus extra for flouring the work surface )

Instruction

  • Place the butter, cheese, salt, white pepper and cayenne pepper in a food processor fitted with a steel blade. Pulse until the butter is broken up into uneven bits and the mixture forms small curds. Add the flour and pulse until the dough forms moist curds again.
  • Turn the dough onto a lightly floured work surface and knead it gently until it comes together.
  • Place the dough in a gallon-size Ziploc bag. Put the bag on a flat surface. Leaving the top open, roll the dough into an even rectangle that completely fills the bag. As you roll, turn the bag occasionally. And, lift the plastic from the dough so that it doesn't cause creases. Seal the bag, and refrigerate the dough for at least 2 hours, or for up to 2 days.
  • When you are ready to bake the crackers, preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper.
  • Put the Ziploc bag on a cutting board and slit it open. Turn the firm dough onto a lightly floured piece of parchment paper; discard the bag. Using a ruler as a guide and a fluted pastry cutter, cut the dough into approximately 1-inch by 1-inch squares. Prick each cracker twice with a fork and transfer to the baking sheets.
  • Bake at 350 degrees for 14-17 minutes, or until the crackers are puffy and golden brown around the edges. Transfer the crackers to a wire rack to cool completely.