Cacio e Pepe Cheez-It | it’s Friday, so make yourself a drink and a little snack to kickstart the weekend. But let me tell you… these crackers are ADDICTING! 1 cup AP flour 8oz Pecorino Romano, freshly grated 1 - 1.5 tbsp black pepper 4 tbsp cold butter 1.5 - 2 tbsp ice water or cold milk Add the flour, pecorino, and black pepper to a food processor and pulse until combined. Add the butter and pulse a few more times until the butter is incorporated. Then, while continuing to pulse, slowly pour in the water/milk until the dough sticks together when pressed between your fingers. Transfer the dough to a lightly floured work surface and divide the dough into two pieces. Then working from the center, roll the dough out to 1/8 inch thick. Use a pasta cutter or pizza cutter, cut the dough into 1 inch squares. Transfer to a parchment paper lined baking sheet, and using the back of a skewer, poke a hole in the center of each cracker. Bake at 325° for about 20 minutes, or until golden br...