Adapted From: Ready Made Magazine
8 oz. sharp white cheddar cheese, grated
3 Tablespoons of unsalted butter, room temperature
1 Tablespoon vegetable shortening
½ teaspoon salt
½ teaspoon Cayenne pepper
1 cup flour
2 Tablespoons ice water
Coarse salt for sprinkling
Directions:
Combine cheese, butter, shortening, and salt in the bowl of your mixer fitted with the paddle attachment. The mixture will be crumbly. Slowly add the flour then the ice water. You may add a few more drops of water to help it come together but be careful not to add too much. You don’t want wet dough. Pat the dough into 2 logs and wrap in plastic wrap for at least 30 minutes (or longer).
Preheat oven to 375⁰F.
Using parchment paper cut each log to 1/8 inch by 1 inch strips using a pastry wheel or pizza cutter. Use a toothpick to punch a hole into the center of each square. If dough gets too soft, put in the refrigerator for 10 minutes and they will firm back. Bake for 10 – 15 minutes or until puffed and browning around the edges. If you take the crackers out too soon they won’t have the desired crispiness you want. Move crackers to a cooling rack. Yield: 7 dozen crackers.
