Bullwhip Cheez Its

Your favorite crunchy, cheesy, salty cracker plus some deep umami heat from Bullwhip Kelp Hot Sauce.

Ingredients 

• 2 cups shredded extra sharp cheddar cheese
•  ¼ cup butter
•  1 tsp. salt
•  1 cup all-purpose flour
• 3 Tbsp. Bullwhip Hot Sauce

Preparations

1. Using a paddle attachment combine shredded cheese, butter, and salt in a stand up mixer.
2. Add the flour and slowly mix until pea sized balls form.
3. Add Bullwhip Hot Sauce while mixing. Mix until the dough forms into a ball.
4. Pat the dough into a disk, wrap with plastic wrap, and refrigerate for 1 hour.
5. Preheat oven to 375 degrees F.
6. Divide the dough into two equally sized pieces. Using a rolling pin, roll each piece into a very thin rectangle (about ⅛-inch thick).
7. Cut the rectangles into 1-inch squares, and poke the center of each cracker with a chopstick.
8. Transfer the crackers to a parchment lined baking sheet using a spatula.
9. Bake at 375 for 15 to 17 minutes, or until puffed and golden around the edges.
10. Immediately move the crackers to wire racks to cool.

Store in an airtight container for up to a week.