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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments! Ingredients:
1/2 cup butter or 1/2 cup margarine |
1 1/2 cups unbleached flour, sifted |
1/2 teaspoon salt |
1 teaspoon baking powder |
1 dash cayenne pepper |
2 cups cheddar cheese, extra sharp (the extra sharp cheddar cheese should be finely grated.) |
Directions:
1. Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal.
2. Blend in the cheddar cheese with a fork until well blended.
3. Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls.
4. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-inch thick.
5. Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes.
6. Remove from cookie sheet and let cool.
7. Store the cooled crackers in airtight containers in a cool place.
8. They will keep for several weeks this way and if you freeze them, they will last indefinitely.
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