Cayenne Cheddar Cocktail Crackers

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Directions

Preheat oven to 375°F with racks in upper and lower thirds. Spray baking sheets generously with olive oil spray.

In a medium bowl whisk together flour, baking powder, and ½ teaspoon salt (or pulse in a food processor). Add butter and blend into flour mixture with a pastry blender (or pulse in processor) until mixture resembles coarse meal. Drizzle evenly with ½ cup ice water and gently stir with a fork (or pulse) until incorporated. Add cayenne and cheese; pulse to blend.

Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, and then test again.

Divide dough into 2 portions and flatten each into a 3-inch square.

Roll out each square on a lightly floured surface with a lightly floured rolling pin into a 20- by 8-inch rectangle. Trim edges and sprinkle each sheet with black pepper. Run rolling pin lightly over dough to embed pepper in pastry. Spray each sheet with olive oil and sprinkle each with ½ teaspoon coarse salt.

Cut sheets crosswise into 1-inch-wide strips with a pizza wheel or small sharp knife. Arrange strips evenly spaced in 1 layer on baking sheets. Bake, switching position of sheets halfway through baking, until golden, 15 to 20 minutes total. Transfer to racks to cool. Store in an airtight container for up to one week.