Title: Cheddar Crackers
Categories: Bread Appetizer Cheese
Yield: 6 Servings
| 1/2 | c | Butter Or Margarine |
| 1 1/2 | c | Unbleached Flour; Sifted |
| 1/2 | ts | Salt |
| 1 | ts | Baking Powder |
| 1 | ds | Cayenne Pepper |
| 2 | c | Cheddar; Extra Sharp, * |
* The Extra Sharp Cheddar Cheese should be finely grated.
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Stir the dry ingredients into a bowl and then cut in the butter to resemble
cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix
in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill
for 30 to 40 minutes in the refrigerator and then slice each roll into
slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400
degrees F for about 10 minutes. Remove from cookie sheet and let cool.
Store the cooled crackers in airtight containers in a cool place. They will
keep for several weeks this way and if you freeze them, they will last
indefinitely.