Tuesday, June 15, 2010
2 cups all-purpose flour
1/2 cup butter (at room temperature)
1/2 cup shredded mild cheddar cheese
1 tsp cayenne pepper
salt to taste
1 tsp baking powder
Cream butter & cheese together. In a separate bowl, mix the dry ingredients together. Fold in the creamed mixture. Mix well, adding a little water if required, to form a dough.
Let the dough rest in the refridgerator for 10-15 mins.
Squeeze the dough thru a cookie press onto a greased baking sheet.
Store cooled cheese crisps in an airtight container.