|Flour||1 Cup (16 tbs)|
|Cornmeal||3⁄4 Cup (12 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Sharp cheddar cheese||6 Ounce, shredded|
|White wine vinegar||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Black pepper||To Taste, coarsely ground|
In a large mixing bowl, mix flour, cornmeal, sugar, and salt. With a pastry blender or two knives, used scissor fashion, cut in butter until mixture is the texture of coarse crumbs.
Using a fork, stir in cheese, white wine vinegar, and water just until the mixture forms a soft dough. Shape into a large ball. Cover with plastic wrap and refrigerate for 1 hour (or until firm enough to handle).
Preheat oven to 375° sheets.
Grease 2 cookie
Take 1/4 of the dough from the refrigerator and on a lightly floured surface, with a floured rolling pin, roll dough to an approximate 13" diameter circle. The dough should be paper thin. Cut the round into 8 equal wedges.
Place on large, greased cookie sheet and sprinkle the wedges with pepper. Press pepper into the dough.
Bake for 12 -15 minutes or until crisp.
Repeat with last three portions of dough.
Store cheddar crisps in an airtight container.