Bake the Book: Cacio e Pepe Crackers
The recipe for these crackers is inspired by the flavors of bavette cacio e pepe, a pasta dish seasoned with pecorino cheese and black pepper that charmed Edible DIY: Simple, Giftable Recipes to Savor and Share author Lucy Baker. They're buttery, savory with a kick, and make lovely host gifts.
Tips: The dough can be made up to a week in advance. Make a couple batches to be portioned off and baked up to bring with you to any fête you attend (planned or last-minute!)
Tweaks: You can make a variation of this recipe with blue cheese, if pecorino isn't pungent enough for you. Simply replace the pecorino with eight ounces of Stilton, or whichever blue you prefer.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of Edible DIY to give away.