Categories: Appetizers- Snacks
Ingredients
- 1 cup all-purpose flour
- 3/4 cup shredded extra-sharp cheddar cheese (3 oz.)
- 1.2 tsp. salt
- Pinch cayenne pepper
- 1/4 cup unsalted butter, chilled, cut up
- 1/4 cup ale
- 1 egg white, lightly beaten
- 1/4 cup grated Pecorino Romano cheese, divided
Directions
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Pulse flour, cheddar cheese, salt and cayenne in food processor until cheese is finely chopped. Add butter, pulse until moistened. Place on lightly floured surface; press together to form dough. Divide into two flat rounds; cover and refrigerate 1 hour or until chilled.
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Heat oven to 400 degrees. On lightly floured surface, roll 1 dough round at a time to 11-inch round beginning careful not to roll too thin. Lightly brush with egg white; sprinkle with 2 Tbsp. of the Romano cheese. Place on parchment-lined baking sheet.
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Bake 12 to 14 minutes or until deep golden brown and center feels crisp. Slide parchment paper with cracker onto wire rack; cool completely. Repeat with remaining dough round. Break each cracker round into large pieces; store in airtight container.
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makes about 36 pieces