QUICK CHEESE CRACKERS
About eighty 1 ½ × 2-inch crackers or 250 one-inch square crackers
The dough keeps for up to 1 week in the refrigerator or 3 months in the freezer.
Place in a food processor:
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper or ½ teaspoon black pepper
Pulse briefly to combine. Add:
- 1 stick (4 ounces) unsalted butter, softened
- 8 ounces sharp Cheddar or blue cheese, grated or crumbled
- 1 teaspoon Worcestershire sauce
Process until the mixture comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350°F. Divide the dough into 4 equal pieces. Working with one piece at a time, roll the dough out between 2 sheets of parchment paper to ⅛ inch thick. Remove the top piece of parchment and cut the dough into 1-inch squares or 1 ½ × 2-inch rectangles. Slide the parchment onto a baking sheet and bake until crisp and lightly browned, 10 to 15 minutes. Repeat with the remaining pieces of dough. Let cool completely on the sheet on a wire rack.