Barbara Arledge Bynum
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- 1/2 c
- butter or margarine
- 1 1/2 c
- unbleached flour; sifted
- 1/2 tsp
- 1 tsp
- baking powder
- 1 pinch
- cayenne pepper
- 2 c
- cheddar; extra sharp, finely grated.
1Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal.
2Blend in the cheddar cheese with a fork until well blended.
3Mix in the remaining ingredients and shape into 1 and 1/2-inch to 2-inch rolls.
4Chill for 30 to 40 minutes in the refrigerator.
5Slice each roll into slices about 1/4-inch thick.
6Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes.
7Remove 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.