4ouncesunsalted butterwell chilled and cut into 7 slices
2 ½tablespoonswatervery cold
½cupbaby spinach leavesfinely chopped
Instructions
Put the flour, cheese, salt and cayenne in a food processor and pulse briefly to combine. Add the butter and pulse until the butter pieces are slightly larger than pea size, about 10 to 12 pulses depending on your machine. Drizzle the water evenly over the flour mixture. Pulse until the dough begins to form moist crumbs that are just beginning to clump together, about 8 or 9 more pulses depending on your machine.
Transfer the moist crumbs onto an unfloured work surface and gather them into a pile. With the heel of you hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough.
Add the spinach to the mixture, then using a bench scraper, gather the dough together and turn it about 45 degrees and give it one or two more smears. Gather the dough together and shape the dough into a 7 1/4-inch long and 2 1/4 -inch wide rectangle using the bench scraper to make the sides nice and straight. Wrap tightly in plastic wrap and refrigerate until very firm, at least 3 hours, or up to 2 days.
Position a rack in the center of the oven and heat the oven to 375°F. Line two large baking sheets with parchment.
Using a thin, sharp knife, cut the logs into 1/4-inch slices. (At this point, you can use a small clover shaped cookie cutter to cut clover shapes from the slices, if desired) and arrange crackers about 1 inch apart on the prepared sheets. Bake, one sheet at a time, until they're nutty brown around the edges, about 16 to 18 minutes. If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Serve slightly warm or room temperature.
The dough can be shaped and frozen for up to a month and then thawed for about an hour on the counter or in the refrigerator overnight.