Pecorino crackers

By mackenzielester

This recipe is from Food network's Giada De Laurentiis: There’s a lot of flavor in these little crackers, which are the perfect blend of flaky and cheesy. I add these to a bread basket, crumble them over salads and float them in soup. They keep well in a sealable plastic bag so make a double batch; you’ll find lots of ways to use them.

Ingredients

• • 1 1/4 cups grated pecorino Romano
• • 1/2 teaspoon salt
• • 1/4 teaspoon freshly ground black pepper
• • 1/8 teaspoon cayenne
• • 1 stick unsalted butter, softened
• • 1 cup all-purpose flour

Preparation

Step 1

Preheat the oven to 350 degrees F. Line one or two baking sheets with parchment paper.
Combine the cheese, salt, pepper and cayenne in a medium bowl and stir to combine. Add the butter. Using a hand mixer, beat the cheese mixture and butter until combined. Add the flour 1/4 cup at a time, mixing only until incorporated and the mixture holds together.
Place tablespoon-sized balls of the dough on the paper-lined baking sheets, tapping the dough down gently with your fingertips. Bake until just beginning to brown at the edges, about 15 minutes. Let the crackers cool on the baking sheet for a few minutes, then transfer them to a serving plate.