I found this recipe at "Style at Home". I adapted the recipe by using a Four-Cheese blend that I had in the refrigerator (Asiago, Romano and two others). You can use practically any cheese you wish, including white cheddar. These were so tender and crumbly when done, so I wouldn't really call them dense crackers. Still they were delicious, especially with the Butternut Squash & Apple Soup that I posted today.
|½||cup unsalted butter, softened|
|1-¼||cups aged white cheddar cheese, grated|
|¾||cup all-purpose flour|
|2||tsp fresh rosemary, finely chopped|
|½||tsp dry mustard|
|pinch cayenne pepper (optional)|
|½||tsp cracked black pepper|