2. Sift together the flour, salt, dry mustard, and cayenne pepper. Put the butter and grated cheese in a mixing bowl, and mix for several minutes, until thoroughly blended. Gradually add the dry ingredients to the butter and cheese, and mix until completely incorporated. Add the water, and mix for one minute longer.
3. Turn the dough onto a lightly floured surface, and knead five or six times. Roll the dough out 1/4 inch thick, and cut into strips 1/4 inch wide and 4-6 inches in length. Place the strips on ungreased cookie sheets 1/2 inch apart, and bake in the preheated oven for 12-16 minutes, until golden brown and crisp. Cool completely, and store in airtight containers.
From The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks by Edna Lewis and Scott Peacock, ©2003 Alfred A. Knopf
Marina Marchese, co-author of The Honey Connoisseur, says some commercial honey "might not be 100 percent pure liquid gold."