Pepper Jack Crackers

1 cup all-purpose flour

½ teaspoon salt

½ cup shredded pepper jack cheese

4 tablespoons cold unsalted butter, cut in pieces

2 to 3 tablespoons half-and-half

Preheat oven to 400 degrees. Flour a baking sheet liberally. Set aside.

Place flour, salt, cheese and butter in the bowl of a food processor fitted with the steel blade. Pulse until flour and butter are well-combined. Add 1 tablespoon half-and-half at a time, up to 3, while machine is running. Add just enough for the dough to come together but not be sticky. If dough gets too sticky, then add up to 1 tablespoon more flour.

Place the dough on a sheet of wax paper and flatten with your hand. Cover the dough with another sheet of wax paper and roll into thin circle, about an eighth- to a quarter-inch thick.

Transfer the dough to the floured baking sheet. Score with a sharp pizza cutter into small squares or shape as desired. Move the crackers so there is room between each one.

Bake 12 to 15 minutes or until golden-brown on the edges. Remove from the oven and immediately cool on a wire rack. Serve warm or store in a tin for up to three days.

Start to finish: 25 minutes

Yield: makes about 48 (1.5-inch) crackers

Approximate values per cracker: 24 calories, 1.5g fat, (0.9 g saturated), 4 mg cholesterol, 0.6 g protein, 2 g carbohydrates, 0 g dietary fiber, 38 mg sodium.

Alicia Ross