Ingredients:
- 1 cup(s) all-purpose flour
- 4 tablespoon(s) cold unsalted butter, cut into small pieces
- 8 ounce(s) grated extra-sharp Cheddar cheese
- 3/4 teaspoon(s) salt
- 1/2 teaspoon(s) fresh-ground pepper
- 1/2 cup(s) peanut butter
- 1 tablespoon(s) honey
- 1/8 teaspoon(s) cayenne pepper, optional
Directions:
- Make the dough: Pulse the flour, butter, cheese, 1/2 teaspoon salt, and pepper together using a food processor until the mixture resembles coarse meal. Pulse in 3 to 4 tablespoons of water, 1 tablespoon at a time, and only enough so that the dough forms a ball and rides the blade. Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.
- Make the spread: Stir the peanut butter, remaining 1/4 teaspoon salt, and honey together until smooth. If desired, stir in the cayenne pepper for extra heat. Cover with plastic wrap and set aside until ready to serve.
- Bake the crackers: Heat oven to 350 degrees F. Line 2 baking pans with parchment paper and set aside. Roll the dough out to 1/8th-inch thickness. Cut out as many crackers as possible using a 2-inch fish-shaped cutter. Place them 1 inch apart on the prepared baking pans. Bake until golden and crisp — 15 to 20 minutes. Transfer to a wire rack to cool. Repeat with remaining dough and scraps. Store in an airtight container for up to 1 week. Serve with peanut butter spread.
