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Cheddar Crackers
Source: Joyce Kohl

1 1/2 cups unbleached flour; sifted
1/2 tsp salt
1 tsp baking powder
1 dash cayenne pepper
1/2 cup butter or margarine
2 cups cheddar; extra sharp, *

* The Extra Sharp Cheddar Cheese should be finely grated.

Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes. Remove from cookie sheet and let cool. Store the cooled crackers in airtight containers in a cool place. They will keep for several weeks this way and if you freeze them, they will last indefinitely.