1/2 cup butter
1/2 teaspoon salt
2 cup cheddar, extra sharp
11/2 cup unbleached flour, sifted
1 teaspoon baking powder
1/8 teaspoon cayenne pepper

The extra sharp cheddar cheese should be finely grated.

Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. Blend in the cheddar cheese with a fork until well blended.

Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls.

Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-inch thick.

Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes.

Remove from cookie sheet and let cool. Store the cooled crackers in airtight containers in a cool place.

They will keep for several weeks this way and if you freeze them, they will last indefinitely.