Categories: Appetizers- Snacks

Ingredients

• 1 cup all-purpose flour
• 3/4 cup shredded extra-sharp cheddar cheese (3 oz.)
• 1.2 tsp. salt
• Pinch cayenne pepper
• 1/4 cup unsalted butter, chilled, cut up
• 1/4 cup ale
• 1 egg white, lightly beaten
• 1/4 cup grated Pecorino Romano cheese, divided

Directions

1. Pulse flour, cheddar cheese, salt and cayenne in food processor until cheese is finely chopped. Add butter, pulse until moistened. Place on lightly floured surface; press together to form dough. Divide into two flat rounds; cover and refrigerate 1 hour or until chilled.

2. Heat oven to 400 degrees. On lightly floured surface, roll 1 dough round at a time to 11-inch round beginning careful not to roll too thin. Lightly brush with egg white; sprinkle with 2 Tbsp. of the Romano cheese. Place on parchment-lined baking sheet.

3. Bake 12 to 14 minutes or until deep golden brown and center feels crisp. Slide parchment paper with cracker onto wire rack; cool completely. Repeat with remaining dough round. Break each cracker round into large pieces; store in airtight container.

4. makes about 36 pieces

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