Cheddar crackers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter Or Margarine |
| 1½ | cup | Unbleached Flour; Sifted |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Baking Powder |
| 2 | cups | Cheddar; Extra Sharp, * |
| 1 | dash | Cayenne Pepper |
Directions
* The Extra Sharp Cheddar Cheese should be finely grated.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal.
Blend in the cheddar cheese with a fork until well blended. Mix in the remaining ingredients and shape into 1½ to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about ¼-inch thick. Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes. Remove from cookie sheet and let cool.
Store the cooled crackers in airtight containers in a cool place.
They will keep for several weeks this way and if you freeze them, they will last indefinitely.