 | | Directions |
- Preheat oven to 400°.
- In a mixing bowl, stir the dry ingredients and then cut in the butter to resemble the consistency of cornmeal.
- Blend in the cheeses with a fork until well blended.
- Shape into 1 1/2 to 2 inch rolls.
- Chill for 30-40 minutes in the refrigerator and then slice each roll into slices approximately 1/4 inch thick.
- Bake on an ungreased cookie sheet for approximately 10 minutes.
- Remove from cookie sheet and let cool.
- Store the cooled crackers in an airtight container.
- Freezes well.
- *These crackers can be made crispier by slicing them thinner before baking.
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Prep Time: 45 minutes
Cook Time: 10 minutes
Container: mixing bowl, cooking sheet
Servings: 6
|  | | Ingredients | | - | | 1/2 cup butter or margarine |
| - | | 1 1/2 cups flour - sifted |
| - | | 1/2 teaspoon salt |
| - | | 1 teaspoon baking powder |
| - | | a few grinds of fresh black pepper |
| - | | 1 teaspoon cayenne pepper |
| - | | 1 cup monterey jack cheese - shredded |
| - | | 1 cup colby jack cheese - shredded |
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