| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizer |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 2 |
ts |
Dry mustard powder |
| 1/4 |
ts |
Cayenne |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
Chili powder |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Unsalted butter |
| 2 |
c |
Aged Cheddar; grated |
| 1/4 |
c |
Cold water |
INSTRUCTIONS
Preheat oven to 350. Combine mustard powder and seasonings with the flour
and mix well. Cut butter into the flour mixture. Add grated cheese to the
flour and mix well. Add the water and knead for a short time until the
dough forms a ball. Take one quarter of the dough at a time and roll out
very thin (about 1/8 inch). Cut into crackers, prick the tops with a fork,
and bake on a greased cookie sheet for about 10 minutes or until lightly
browned. Put into a container and allow to sit overnight uncovered.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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