These crisps can also be frozen for future servings.
6 ounces Cabot Clothbound Cheddar, grated (about 1½ cups)
9 tablespoons King Arthur Unbleached All-Purpose Flour
3 tablespoons Cabot Salted Butter, melted
1-2 tablespoons whole milk
5 dashes Tabasco Sauce
MIX together all ingredients until dough forms. Cover with plastic wrap and refrigerate for one hour.
PREHEAT oven to 350ºF. Roll dough into 1/4-inch thickness. Cut into desired shapes with knife or small cutters.
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.