- 2 cups flour
- 1 1/4 cups cheddar cheese –shredded
- 1/2 cup Vegetable oil (preferably cold pressed olive oil, or canola or sunflower oil)
- 4 tablespoons Water –(4 to 5)
- pinch of sea salt
Combine everything except water. Whisk in food processor until consistency of cornmeal.
Then add water until mixture forms a ball. Roll it into 1/2″ thickness and cut into shapes.
Bake on ungreased cookie sheets about 10 min. (depending on size of shapes) at 180 degrees Celsius.
Cool and store in refrigerator.