Ingredients:

  • 2 cups (250g) all-purpose flour
  • 8 oz (225g) sharp cheddar cheese, cold and finely cubed
  • 4 tbsp (57g) unsalted butter, cold and cubed
  • 1 tbsp (3g) dried rosemary
  • 1 tsp (6g) salt
  • 4–6 tbsp (60–90ml) ice water
  • 1/2 tsp (1g) cracked black pepper

Instructions:

  1. Pulse the flour, salt, dried rosemary, and black pepper in a food processor.
  2. Add the cold cubed butter and cheddar cheese; pulse until the mixture resembles coarse, sandy meal with a few pea-sized lumps of cheese remaining.
  3. Slowly drizzle in the ice water one tablespoon at a time, pulsing between additions, until the dough begins to clump together into a soft ball.
  4. Wrap the dough tightly in plastic wrap, flatten it into a disc, and chill in the refrigerator for 30 minutes.
  5. Preheat the oven to 375°F (190°C).
  6. Roll the chilled dough between two sheets of parchment paper to a thickness of 1/8 inch (3mm).
  7. Use a fork to prick holes across the entire surface of the dough to dock it and prevent puffing.
  8. Use a pizza cutter to slice the dough into small squares.
  9. Transfer the parchment sheet with the dough to a baking tray and bake for 12–15 minutes, or until the edges are golden brown and the centers feel firm.