1 cup flour
¼ teaspoon salt
¼ teaspoon cayenne pepper
½ cup Crisco or Butter
¼ cup white cheddar cheese
¼ cup cheddar cheese
1 large egg yolk
2 tablespoons water
1 tablespoon sugar
¼ teaspoon baking powder
1. Sieve the flour, salt and cayenne pepper then rub in the cooking fat until mixture resembles fine breadcrumbs.
2. Stir in the cheese and bind together with the egg yolk and water.
3. Form into a firm dough.
4. Roll out dough until about ¼ inch thick and cut out with round cookie cutter. Prick with a folk.
5. Bake in a 425° oven for approximately 10 – 12 minutes.
Cheese Crackers were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten the chapter on “Entertaining”, page 1026 and 1041 an edition of 1960.
Optional Note: 3/4 cup Flour and 1/4 cup Whole Wheat
Optional Note: Basic White Sauce With Cheddar Cheese and White Cheddar Cheese. Chopped Broccoli