Combine flour, butter, salt and cayenne in bowl.

Beat at medium speed until mixture forms dry, shaggy dough.

Add cheese; continue to beat thoroughly, pressing loose crumbs together.

Shape dough into 1-inch-thick disk.

Wrap in plastic food wrap. Refrigerate 2 hours or overnight.

Heat oven to 350°F.

Roll out dough on lightly floured surface to 1/8- to 1/4-inch thickness. (It will be hard to roll at first, but will soften

Press together any cracks that form on edges of dough.

Cut dough into 2-inch circles. Spare pieces of dough may be gently reshaped to cut out extra crackers.

Place, 1 inch apart, onto ungreased baking sheets.

Bake 15-17 minutes or until lightly browned around edges.

Immediately loosen crackers on pan; let cool on pan.

Store in airtight container at room temperature or frozen.