November 24th, 2013
Recipe by Leeanne Wright
Whisk together flour, salt, pepper and cayenne in medium-sized bowl.
Using a stand with the paddle attachment or handheld mixer, mix butter and cheese together until combined. Add flour mixture and mix on low speed until dough forms. Scrape bottom of bowl with a spatula frequently. It will take about 5 minutes for dough to form and ingredients will look very crumbly up to the last minute when they come together.
Divide dough in half and flatten each piece on a piece of parchment paper. Wrap and chill dough for at least 1 hour.
On a lightly floured surface (for easy clean-up and no-fuss rolling, do this directly on the parchment wrapping, then top with a second piece), roll each dough out to 1/8 thickness and cut into shapes.
Transfer to a parchment-covered sheet pan and bake for 18 to 20 minutes at 350-deg. F or until puffed and golden. Do not re-roll dough, but simply make - cook's treats - and bake the leftover cuttings. Cool crisps on wire rack prior to packing in airtight boxes.
Per serving (8 crisps): 169 calories, 14 g fat, 139 mg calcium, 301 mg sodium, 7 g carbohydrates, 0 g fibre, 7 g protein.