Ingredients

The following ingredients have 4 Servings
  • 6 tablespoons cold unsalted butter (cut into ½-inch pieces)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 2 ounces Manchego cheese (finely grated (2 ounces is about 1 cup))

Instruction

  • Place all ingredients in the bowl of a food processor, and pulse just until a dough forms. (Do not overwork dough, or biscuits will be tough.) Gather dough into a ball, and flatten into a 5-inch disk. Wrap dough in plastic wrap, and chill dough, until firm, about 30 minutes. The Dough can be made ahead and chilled like this for up to 2 days.
  • Preheat oven to 400° F.
  • Roll out dough on a floured surface with a floured rolling pin until about 1/8-inch thick, roughly 14-inch round.
  • Working quickly, cut out rounds with a 1 ¾ to 2-inch floured biscuit cutter, and arrange the rounds ½-inch apart on a silpat or parchment paper covered baking sheet. Reroll scraps (but only once or they will get tough; chill first if soft), and cut out more rounds. Prick each round 2 or 3 times with a fork.
  • Bake in middle of oven until golden, about 10 minutes. Allow crackers to cool on the baking sheet for about 5 minutes, then transfer them directly to a cooling rack to cool.