ingredient, so only do it if you’re not strictly sticking to the 4-ingredient idea). If you like a very sharp flavor, use extra-sharp cheddar and make sure it’s freshly shredded from a block so it melts and bakes properly—pre-shredded cheese is often coated with starch and won’t give the same texture.
You can also play with shapes: cut the dough into short sticks, long skinny straws, or even tiny bite-size squares for party snacks. To make ahead, prepare the dough, shape the straws, and freeze them flat on a baking sheet; once firm, transfer to a freezer bag and bake from frozen, adding a couple extra minutes to the bake time.
Food safety tips: Keep the butter and cheese refrigerated until you’re ready to mix the dough, and don’t leave the dough sitting out for hours before baking—mix, shape,
