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Categories:Viewed: 22 - Published at: 5 years ago
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 cup grated Pecorino Romano cheese
- 8 tablespoons (1 stick) cold unsalted butter, diced
Method
- Combine the flour, salt, and pepper in the bowl of a food processor and pulse to combine. Add the cheese and pulse to incorporate. Add the butter and pulse until the mixture is coarsely combined and looks like wet sand.
- Slowly drizzle in 1 to 2 tablespoons of cold water, and pulse until the mixture begins to come together in a ball.
- Turn the dough out onto a lightly floured work surface and shape it into a 12-inch log. Wrap the log in plastic and refrigerate for at least 1 hour and up to 1 week.
- Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Cut the log of dough crosswise into 1/4 to 1/2 inch thick rounds. Transfer fo the baking sheet and bake until the crackers are very lightly browned, 20 to 25 minutes.
- Store the crackers in an airtight container for up to
- 2 weeks.
