Start to finish: 1 hour 45 minutes
Makes: 6 cups

Ingredients

• 1¼ cups flour
• ½ teaspoon salt
• 1 tablespoon fresh rosemary, minced
• 1½ cups The Creamery Sharp Cheddar cheese, shredded
• ½ cup (1 stick) butter, chilled and diced
• ¼ cup ice water 

Instructions

• In the bowl of a food processor, blitz together flour, salt, rosemary and cheddar until combined
• Add in butter and pulse until a fine meal forms
• While continuing to pulse, drizzle in water 1 tablespoon at a time until dough starts to stick together but isn’t overly wet
• Form dough into a disc and wrap in plastic wrap. Chill for 1 hour
• Heat oven to 400 F and line a large baking sheet with parchment paper
• Flour a clean surface and split dough into two pieces
• Roll into a thin rectangle, about ¼-inch thick. Cut into 1½-inch squares. Repeat with other piece of dough
• Place squares onto prepared baking sheet
• Bake 15–18 minutes or until tops start to brown
• Let cool completely on baking sheet before storing in a breathable container at room temperature for two days

Recipe and image provided by Half & Half magazine.