Cheddar Pepper Crisps

1 3/4 cups Self Rising Flour
1/2 cup Cornmeal
1/2 cup Cold Butter
1 1/2 cup (6 oz) Shredded Sharp Cheddar Cheese
1/2 cup Cold Water
2 Tablespoons Vinegar
Coarsely Ground Pepper

In a large bowl, combine first five ingredients. Cut in butter until crumbly. Stir in cheese. Sprinkle with water and vinegar. Toss with a fork until a ball forms. Wrap tightly in plastic wrap; refrigerate for 1 hour or until dough is firm.

Preheat oven to 375.

Divide into six portions. On a lightly floured surface, roll each portion of dough into a 8 inch circle. Cut into 8 wedges and place on greased baking sheets. Sprinkle with pepper; lightly press into dough.

Bake in preheated 375 degree oven for 10 - 14 minutes or until golden brown and crisp.

Cool on racks.

Makes 4 dozen.

I normally serve these with optional dipping sauces such as Pizza Sauce, Picante Sauce, Spaghetti Sauce, etc.

I also double the recipe.