1 1/2 cups unbleached all-purpose flour
1 tsp kosher salt
1/2 tsp cayenne pepper
1/2 cup unsalted chilled butter, cut into chunks
8 ounces sharp cheese, shreddedIn a food processor with the steel balde, add the flour, salt and cayenne and pulse for a few seconds to blend. Add the butter and pulse again until the butter is in pea-sized pieces. Add the cheese and pulse until it forms a course meal (mixture will be dry.)
On a work surfact, dump the dough along a 22 inch piece of parchment paper. Using the paper, squeeze and shape the dough into a 17 inch long log (the length of a jellyroll pan.) Wrap in plastic and chill until firm, several hours or overnight. At this point, the dough can be frozen up to 3 months. If frozen thaw in refridgerator overnight before use.)
Preheat oven to 350 degrees. Using a sharp knife, unwrap the dough and cut crosswise into 1/4 inch slices and arrange on an ungreased baking sheet. Bake until bright orange and throughly cooked inside, about 14 minutes. Cool on wire rack. The crackers should be crisp (if not, cook the next batch a minute or two longer. Store in an airtight container for up to three days. Recipe by Charles Stilwell, Devils Food Catering