10 ounces Cabot Seriously Sharp Cheddar (about 2½ cups)
1½ cups King Arthur Unbleached All-Purpose Flour
8 tablespoons Cabot Salted Butter, cut into pieces
2 egg yolks
1 teaspoon ground red pepper (cayenne)
Salt and ground black pepper to taste
PREHEAT oven to 400°F. In food processor or by hand, combine all ingredients to form stiff dough.
ROLL out and cut into crackershapes using tiny cookie cutter or sharp knife.
TRANSFER to parchment-lined baking sheets; bake for several minutes until lightly golden and firm, watching carefully to avoid burning.
Recipe courtesy of Jimmy Kennedy.
These puffs came out great! Soften the butter before trying to mix the dough. I halved these and did not use the red pepper...we have mildish taste...but did not miss it. They flew off the dish. Kids liked them, too.
Just made these- Yummy! First time I've made crackers and they were really easy. I just have to learn how to roll the dough thinner. Thanks Cabot!