6tablespoonscold unsalted buttercut into ½-inch pieces
3⁄4 cup all-purpose flour
1⁄2 teaspoon salt
1⁄8 teaspoon cayenne
2ouncesManchego cheesefinely grated, about 1 cup
Place all ingredients in the bowl of a food processor, and pulse just until a dough forms. (Do not overwork dough, or biscuits will be tough.) Gather dough into a ball, and flatten into a 5-inch disk. Wrap dough in plastic wrap, and chill dough, until firm, about 30 minutes. The Dough can be made ahead and chilled like this for up to 2 days.
Preheat oven to 400° F.
Roll out dough on a floured surface with a floured rolling pin until about 1/8-inch thick, roughly 14-inch round.
Working quickly, cut out rounds with a 1 ¾ to 2-inch floured biscuit cutter, and arrange the rounds ½-inch apart on a silpat or parchment paper covered baking sheet. Reroll scraps (but only once or they will get tough; chill first if soft), and cut out more rounds. Prick each round 2 or 3 times with a fork.
Bake in middle of oven until golden, about 10 minutes. Allow crackers to cool on the baking sheet for about 5 minutes, then transfer them directly to a cooling rack to cool.
If your kitchen is warm, roll out dough between 2 sheets of wax paper. Store crackers layered between sheets of wax paper in an airtight container at room temperature up to 4 days.Adapted from Epicurious
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