| 1 |
Preheat oven to 375 F. Cream butter in a mixer fitted with a paddle attachment until smooth and fluffy. Add flour, cheese, and pepper and mix at low speed to combine. Form dough into a disk, wrap in plastic wrap and chill at least 2 hours and up to 2 days. Before rolling, let dough sit out 15-30 minutes. |
| 2 |
On a well-floured surface with a floured rolling pin, roll out dough into a rectangle a little less than 1/4-inch thick. The dough is somewhat delicate and may crack in places but can be pushed back together easily with your fingers. Carefully transfer dough to a cookie sheet pan and prick the surface all over with a fork. With a knife or a pizza wheel cut the dough into 1-1/2-inch squares. |
| 3 |
Bake just until the crackers turn golden brown 15-20 minutes. As they come out of the oven, run knife or pizza cutter along the cuts again. Let them cool and then separate crackers with your hands. Serve along with pan-seared figs. |
| 4 |
To prepare figs, cut fruit in half, place them on a plate and drizzle with honey. Heat up a nonstick saute pan till very hot and place figs in, cut face down, and cook until golden brown and warmed. |
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