Ingredients
~8 TBS unsalted butter
~2 cups all-purpose flour
~1/8 tsp cayenne
~1 pound Parmigiano-Reggiano or dry jack cheese, finely grated
~1/3 cup ice water
Preparation
Preheat oven to 450. Place rack in center. Lightly grease two cookie sheets.
Pulse the flour and cayenne in a food processor; add the butter and mix until the texture of sand.
Place in alarge bowl; add the cheese. Work the mixture by hand until it holds together and the cheese is combined evenly throughout. Place on a clean work surface and knead until the mixture comes together, adding 1 Tbs ice water at a time as needed. (The dough can be saved in the refiregerator for up to two days at this point).
Roll the dough into a 1/4 inch thick rectangle. Cut into 1/2 inch by 6 inch strips. Twist the strips into spirals.
Place 1 inch apart on the cookie sheets. Bake 5 minutes; turn them, and bake until golden brown; 2 to 4 minutes more. Transfer to wire rack and cool.
