Cheddar-Rosemary Crisps
- 1 cup unsalted butter
- 8 oz extra-sharp white cheddar, shredded.
- 2 Tspns finely chopped rosemary
- 1/2 tsp coarsely ground black pepper
- 1/2 tsp salt
- 2-2 1/4 cups all purpose or whole wheat pasty flour
- cream butter and grated cheddar. Add rosemary, pepper & salt. With mixer on low or by hand mix in flour until you can mold it by hand.
- With floured hands roll into 2 long rolls about 2" thick. Square the sides if you want square crackers. Wrap in parchment paper or plastic wrap and put in fridge for at least 2 hours, up to a couple days.
- slice logs, space on cookie sheets lined with parchment paper, bake at 300 F. for about 15 minutes (check after 10 minutes) Consider an egg wash to make crackers a little stronger for using with dips, etc. Cool on rack completely before storing.
unsalted butter, white cheddar, rosemary, ground black pepper, salt, whole wheat pasty flour
Taken from www.epicurious.com/recipes/member/views/cheddar-rosemary-crisps-50159320 (may not work)