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White Cheddar Crackers
Lily loves these crackers and I feel good about giving them to her because I know exactly what's in them. Most store-bought crackers and baked goods have hydrogenated oils in them which are a known producer of cell-damaging free radicals. You can make this dough and roll it into a log and freeze it for up to a month.
1 1/2 cups all purpose flour
1/2 teaspoon ground white pepper
8 ounces aged white cheddar cheese, shredded (our Organic Valley white cheddar is great for this!)
1/3 cup butter
1 egg, slightly beaten
In large mixing bowl combine flour and pepper. With a pastry cutter, cut in the cheese and butter until mixture resembles coarse crumbs. Stir in the egg and form mixture into a ball; knead until combined. Shape into log about 7 inches long and 2 inches in diameter. Wrap log in plastic wrap and chill at least 2 hours.
Cut log into 1/8-inch thick slices. Place slices 1-inch apart on an ungreased cookie sheet. Bake in 400 degree oven 8 to 10 minutes or until bottoms and edges are lightly browned. Transfer to wire rack. Makes about 40 crackers.
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