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.
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