CHEESE CRACKER BREAD

1 cup all-purpose flour
1 cup cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch cubes
1/2 cup Cheddar cheese
2 tablespoons finely chopped chives
1/2 teaspoon coarsely cracked black pepper
3/4 cup buttermilk, as needed

Position a rack in the center of the oven and preheat to 400 degrees F.

Whisk the all-purpose flour, cake flour, baking powder, baking soda and salt in a medium bowl. Using a pastry blender, cut in the butter, Cheddar cheese, chives and black pepper, until the mixture is crumbly with a few pea-size pieces of butter. Stir in enough of the buttermilk to make a soft, sticky dough.

Turn out onto a lightly floured work surface. Quickly knead the dough just until it comes together; do not over-knead.

Roll out the dough until it is extremely thin. Place the rolled dough on an oiled baking sheet, or use a silicon baking mat.

Bake for about 15 minutes, until golden brown. Allow to cool to room temperature, then break into shards and serve.

Don't store the crackers while they're still warm they will retain moisture and lose their crispness.

Source: Art Smith