There are no reviews for this recipe yet...
*Nutrition analysis based on 6 crisps.
6 ounces Cabot Clothbound Cheddar, grated (about 1 1/2 cups)
9 tablespoons King Arthur Unbleached All-Purpose Flour
3 tablespoons Cabot Salted Butter, melted
1-2 tablespoons whole milk
5 dashes Tabasco Sauce
1. Mix together all ingredients until dough forms. Cover for one hour.
2. Preheat oven to 350ºF. Roll dough into 1/4-inch thickness. Cut into desired shapes with knife or small cutters.
3. Transfer to baking sheet and cook for 8 to 10 minutes or until golden brown. Let cool slightly and serve warm or at room temperature. Store in airtight container.
Recipe courtesy of Executive Chef Josh Berry, Stowe Mountain Lodge Solstice Restaurant.