| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads/, Crackers | 6 | Servings | ||
INGREDIENTS
| 1/2 | c | Butter Or Margarine |
| 1 1/2 | c | Unbleached Flour; Sifted |
| 1/2 | ts | Salt |
| 1 | ts | Baking Powder |
| 2 | c | Cheddar; Extra Sharp, * |
| 1 | D Cayenne Pepper |
INSTRUCTIONS
* 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 1 1/2 to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-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. Posted to MC-Recipe Digest by "M. Hicks" <[email protected]> on Feb 12, 1998
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