I stole this recipe from Deb over at smitten kitchen. The only changes that I made were to use cayenne pepper because I’m out of pepper flakes, and to make mine ugly. So she wouldn’t feel so bad about what a great idea the cayenne was.
They’re a very simple dough. Cheese, butter, flour, a little salt, cayenne pepper, and a splash of cream.
Combine all but cream and process in food processor until it’s fairly homogenous. Then add in cream and process until it forms something close to a ball. Dump out onto floured countertop or silicone mat. Roll out, cut into strips with knife, bench scraper or pizza cutter.
Put onto silicone mat or parchment-lined baking sheet. Bake at 400ºish for 14 minutes (in my oven), let cool slightly on pan then transfer to wire rack to cool. They taste like cheez-its wish they could be when they grow up. Really. The flavor is out of this world. If you like the crispy edge parts of lasagna or live for the parts of your grilled cheese sandwich where the cheddar pooled out of it from a hole in the bread and got crispy and fried, you won’t be able to get enough of these.
These look fancy served in a glass, but I thought my San Marzano tomato can was a little more rustic/festive. Plus it shows that I’m rich enough to buy expensive imported canned tomatoes. Or that I’m crazy enough to save the cans from them.
I saved leftover ones in a ziploc bag in my pantry overnight and they were still delicious but not pleasant and crisp the next day. Dumping them onto a baking sheet and popping them into a 350º oven for a few minutes seemed to fix this, and they were even crispier than before.