Makes 64 coins
1/2 cup (1 stick) unsalted butter, at room temperature
4 ounces sharp Cheddar cheese, finely grated
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 cup plus 2 teaspoons all-purpose flour
1. In a large bowl, preferably the bowl of heavy-duty mixer, beat the butter until creamy, about 30 seconds. Add the Cheddar and mix until well blended. Beat in the salt and ground red pepper. Add half the flour and beat until well blended, then beat in the remaining flour. The dough will be stiff; if necessary, turn it out onto a lightly floured work surface and knead gently until smooth.
2. Divide the dough in half. Roll each half under your palms into an 8-inch cylinder. Wrap in a plastic wrap and freeze until firm, at least 2 hours.
3. Preheat the oven to 350 degrees. Grease and flour 2 baking sheets.
4. With a sharp knife, cut each cylinder of dough into 1/4-inch-thick slices and arrange about 1 inch apart on prepared baking sheets. Bake for 12 to 14 minutes, until the crackers are set and just barely golden around the edges.
5. Transfer the crackers to wire racks and let cool completely. |
