Instructions:

Special equipment: parchment paper

In the bowl of a food processor place butter, flours, cheese, Tabasco, Worcestershire and salt. Process about one minute until mixture begins to form a smooth ball. Remove dough from bowl and divide into thirds. Quickly knead each portion, adding rosemary to one, black pepper to another and leaving the last portion plain. Form each portion into a 4-inch log. Wrap each log with plastic wrap and chill until firm or overnight.

Heat oven to 400º. Cut logs into thin slices, approx 22 per roll, and place one inch apart on parchment-lined baking sheets. Bake 8-9 minutes until lightly browned. Let crisps cool on baking sheet for 3 minutes before transferring to a wire rack.

Makes 5 1/2 dozen crisps