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1
In a mixer fitted with a paddle attachment, cream the butter until smooth and fluffy.
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2
Add the flour, cheese, and pepper and mix at low speed until blended.
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3
Form the dough into a disk, wrap it in plastic wrap, and refrigerate at least 2 hours.
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4
(The recipe can be made up to this point and kept refrigerated up to 2 days in advance.)
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5
Remove the dough from the refrigerator about 30 minutes before rolling out.
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6
On well-floured parchment paper, roll out the dough into a rough rectangle, a little less than 1/4-inch thick.
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7
The dough will be somewhat delicate and may crack in places, but you can just push the edges together with your fingers.
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8
Carefully transfer the dough to the cookie sheet and prick evenly all over with a fork.
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9
Cut with a pizza cutter or a knife into 1 1/2-inch squares, making a grid.
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10
Bake in a preheated 375 degree F oven, just until the crackers turn golden, 15 to 20 minutes.
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11
As they come out of the oven, run your pizza cutter or knife again along the grid to separate the crackers (the edges will have baked together a little bit in the oven).
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12
Let cool on the pan, then gently separate the crackers with your hands.
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13
They will be slightly fragile.
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14
Cut the figs in half and serve with the crackers.
