|Flour||1 1⁄2 Cup (24 tbs), sifted|
|Cayenne pepper||1⁄8 Teaspoon|
|Margarine||1⁄2 Cup (8 tbs), chilled (No Substitute)|
|Sharp cheddar cheese||1⁄2 Pound, coarsely grated|
|Ice water||3 Tablespoon|
Mix flour, salt, paprika and cayenne in a shallow bowl and cut in margarine with a pastry blender until mixture resembles coarse meal.
Add cheese and toss to mix.
Sprinkle ice water evenly over surface, 1 tablespoon at a time, mixing lightly with a fork; dough should just hold together.
Divide dough into 2 parts, turn out on a lightly floured board, and shape each into a roll about 9" long and 1 1/2" in diameter; wrap in foil and chill well.
About 10 minutes before crackers are to be baked, preheat oven to 375° F.
Slice rolls 1/4" thick and space crackers 1" apart on ungreased baking sheets.
Bake 10 minutes until golden, then transfer at once to wire racks to cool.
Serve at room temperature or, if you prefer, reheat about 5 minutes at 350° F.