Cooking Instructions
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Step 1
Place the Unsalted Butter (8 tablespoon), Sharp Cheddar Cheese (1 cup), Salt (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon), and Cayenne Pepper (1 pinch) in a food processor and pulse until the butter is broken up into bits. I used a pastry blender until little bits formed.
Step 2
Add the All-Purpose Flour (1 cup) and All-Purpose Flour (2 tablespoon) and pulse until well combined.
Step 3
Add the Worcestershire Sauce (1 teaspoon) sauce and pulse again. The dough should be moist and come together in your hands.
Step 4
Knead the dough until forms a ball. Pat it into a disk and wrap in plastic. Chill for at least an hour.
Step 5
Preheat the oven to 350 degrees F (180 degrees C).
Step 6
Roll dough out to a scant one fourth inch thick. Cut the dough into one inch squares.
Step 7
Place on an ungreased baking sheet. The crackers won’t expand, so they can be tightly placed. Make a small hole in the center of each cracker with a skewer.
Step 8
Bake for 15 minutes, until the crackers darken a bit.
Step 9
Cool completely on a rack and store in a cookie tin for up to a week.
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