- 1 1/2 cup aged cheddar cheese
- 4 tbsp unsalted butter, room temperature
- 3/4 cup plain flour
- 1/2 tsp salt
- 1/2 tsp cayenne
- 2 tsp fresh rosemary, minced
- 1 tbsp whole milk
Directions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a food processor, combine the cheese, butter, flour, salt, cayenne and rosemary and blend briefly until the mixture resembles coarse crumbs. Try a little bit and season to taste. Then add the milk and process until the dough forms a ball.
- On a lightly floured surface, roll the dough out to an 8"x10" rectangle. With a large knife, cut the dough into 1/4" wide strips and as long as you like! Dust the dough with more flour if needed.
- Transfer the strips to the baking sheet, leaving at least 1/4-inch between them.
- Bake 12-15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.
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