Ingredients:
1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
1 cup all-purpose flour
3/4 stick cold unsalted butter, cut into tablespoons
1/2 teaspoon salt
Rounded 1/8 teaspoon cayenne
1 1/2 – 3 1/2 tablespoons milk
Directions:
1. Preheat oven to 350°F with racks in upper and lower thirds.
2. Pulse cheese, flour, butter, salt, and cayenne in a food processor until mixture resembles coarse meal. Add 1 1/2 tbsps milk and pulse (add more milk in 1/2 tablespoon increments as needed) until dough forms a ball.
3. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12- by 10-inch rectangle (1/8 inch thick). Cut dough with a lightly floured pizza wheel or lightly floured sharp knife into 1/3-inch-wide strips. Carefully transfer to 2 ungreased baking sheets, arranging strips 1/4 inch apart. (If strips tear, pinch back together.)
4. Bake, switching position of sheets halfway through baking, until pale golden, 15 to 18 minutes. Cool completely on baking sheets on racks, about 15 minutes.
Can be made two days in advanced and kept refrigerated.