2cupsall-purpose flourKing Arthur’s Measure for Measure Gluten-Free Flour can be substituted
2-3dashes of hot sauce
Add the flour, salt, and cayenne pepper to a food processor. Pulse several times to mix. Add butter and hot sauce. Run processor for about 10 seconds until the mixture is the consistency of coarse meal.
Add the shredded cheese and pulse until it is mixed. If you have a small food processor, you may have to divide the mixture into two smaller batches.
Add the cream by the tablespoon until the mixture starts to pull away from the sides of the processor. It should take 3 to 4 tablespoons of cream if you had to divide the mixture or 6-8 tablespoons for the full batch.
Next, turn the mixture out onto a clean surface and press into a ball. The mixture may still be crumbly. Cut the ball in half, and shape each half into a log. It helps when shaping the logs if you wrap the log in wax paper or parchment paper. If you had to divide the mixture up, you will have two balls. You should end up with four logs about 12 to 14 inches each. Wrap each log in plastic wrap and chill for several hours before you slice them.
When ready to bake, preheat the oven to 350 degrees.
Line a baking sheet with parchment paper. Slice the logs as evenly and as thinly as possible and arrange the slices on the baking sheet. They will spread slightly so leave a little bit of room between each slice.
You can add a little extra salt on top, or add a little paprika for color. You could also prick the wafers with a fork to add some design if desired.
Bake for 10 to 12 minutes, or until the slices are golden brown and crispy.
If after baking, you have some thicker slices that aren't crispy, put them back in the oven at 200 degrees for 30 minutes or longer, or until they crisp up.The dough logs can be stored in the freezer, so you always have some on hand to bake up quickly whenever you need them.[nutrition-label]