How to make it

  • In a large bowl cream butter with an electric mixer until soft and smooth.
  • Beat in cheese until well blended.
  • In small bowl mix together the flour, salt, and cayenne pepper.
  • Sprinkle into the butter mixture and beat until well combined.
  • Pour in water or just enough to help the dough cohere (it will be crumbly). do not over beat.
  • Gather the dough into 2 balls and knead 2 or 3 times then roll each ball into a cylinder 1 1/2" in diameter.
  • Wrap in wax paper and chill the logs at least 30 minutes and up to 24 hours (or freeze for up to 2 weeks)
  • Preheat oven to 350 degrees.
  • Slice logs into rounds less than 1/4" thick.
  • Place on an ungreased baking sheet and bake for 12-15 minutes or until the edges are golden.
  • Cool thoroughly on a wire rack.
  • To store place in a tin and keep at room temperature for up to 3 days.
  • Can refrigerate or freeze for up to 1 month.

Reviews & Comments 4

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    " It was excellent "
    HelpfulCook ate it and said...
    Helpful and i put 1/8th teaspoon of salt on the well
    Yours is still better
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  • EclecticKosherMom 8 years ago
    I image they would be good with peanut butter in between two of them like a sandwich cookie?
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  • petunia97 10 years ago
    I love this recipe!!! can't wait to try it. I wonder if I could use fat free cheddar cheese? Do you think it would come out the same?
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  • flavorsofitaly 11 years ago
    Great recipe, Lenora - thanks! I've never made my own crackers before, but you can bet I'll be trying these. :-)
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  • organicmama 11 years ago
    These sound good!
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