1 cup unbleached all-purpose flour
1/4 tsp black pepper
1/2 tsp salt
4 tbsp cold butter
Either in a food processor or by hand, break down butter so that it is completely blended into the flour
2 cups shredded cheese (made two batches, one with sharp cheddar, the other 1/2 asiago, 1/2 parmesan)
This you need a food processor, so the cheese is broken down completely.
Add 3-4 tbps of water, one tablespoon at a time, until dough sticks together completely.
Wrap in a plastic and let set in fridge for at least an hour.
When ready to cook, preheat oven to 350 degrees.
Roll out dough to a out 1/8th inch thickness between two pieces of wax paper. Cut into shapes using a knife or a small cookie-cutter.
If the dough warms to room temperature, put cookie sheet in fridge for about 15 minutes to reharden the butter in the crackers.
Bake for 10-15 minutes, keeping an eye on them after the 10-minute mark.
*The asiago/parmesan crackers didn’t puff up, but still turned out crispy. The cheddar cheese crackers puffed up in the oven, and turned out more airy.