CHEEZ-IT-ISH CRACKERS

Cheez-it-ish Crackers (adapted from Dorie Greenspan’s Around My French Table)

1 stick (4-ounces) cold unsalted butter, cut into 16 pieces

1 cup (4-ounces) shredded Gruyère

½ teaspoon salt

⅛ teaspoon white pepper

Pinch of cayenne pepper

1 cup plus 2 Tablespoons (5.65-ounces) all purpose flour

Place the butter, cheese, salt, white pepper and cayenne pepper in a food processor fitted with a mixing blade.  Pulse until the butter is broken up into uneven bits and the mixture forms small curds.  Add the flour and pulse until the dough forms moist curds again.

Turn the dough onto a lightly floured work surface and knead it gently until it comes together.  Place in a gallon-size ziploc bag.  Put the bag on a flat surface.  Leaving the top open, roll the dough into an even rectangle that completely fills the bag.  As you roll, turn the bag occasionally and lift the plastic from the dough so that it doesn’t cause creases.  Seal the bag, and refrigerate the dough for at least 2 hours, or for up to 2 days.

Preheat the oven to 350° F.  Line two baking sheets with parchment paper.

Put the ziploc bag on a cutting board and slit it open.  Turn the firm dough onto a lightly floured piece of parchment parchment paper; discard the bag.  Using a ruler as a guide and a fluted pastry cutter, cut the dough into 1-inch by 1½-inch rectangles.  Transfer the crackers to the baking sheets and carefully prick each one twice with a fork.

Bake at 350° F for 14 to 17 minutes, until puffy and golden brown around the edges.  Transfer the crackers to a wire rack to cool completely.  Yield:  50 crackers.