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1
Mix flour, cornmeal, sugar, salt, and baking soda in large bowl.
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2
Cut in butter with pastry blender until mixture resembles coarse crumbs.
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3
Stir in cheese, water, and vinegar with fork until mixture forms soft dough.
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4
Cover dough and refrigerate 1 hour or freeze 30 minutes until firm.
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5
Preheat oven to 375 degrees.
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6
Grease 2 large cookie sheets.
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7
Divide dough into 4 pieces.
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8
Roll each piece into paper-thin circle on floured surface.
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9
Sprinkle with pepper; press pepper firmly into dough.
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10
Cut each circle into 8 wedges; place wedges on prepared cookie sheets.
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11
Bake about 10 minutes or until crisp.
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12
Store in airtight container for up to 3 days.
