2 cups Cheddar cheese, about 1/2 pound
1/2 pound unsalted butter, room temperature salt and pepper, to taste
pinch cayenne, optional
3 tablespoons chives, finely chopped
1 1/2 cups all-purpose flour, sifted
Combine cheese with butter, salt and pepper, cayenne and chives.
Add sifted flour to cheese. Mix gently to make a smooth dough. Divide dough in half and form 2 logs about 1 inch in diameter.
Wrap in waxed paper and chill.
Chill for at least an hour and slice into 118 inch. slice. Bake on lightly greased cookie sheet (350 degrees) for 10 minutes or until lightly browned.
Makes about four dozen crisps.
Note: There are many kinds of Cheddar cheese, the better the cheese, the better the cheese crisps. Try this with one of the hand-crafted local cheeses found at local Farmer’s Markets.
Serves 12