As a hostess gift or when I am asked for an appetizer, I invariably opt for mustard cheddar crackers. This delicious recipe was originally published in 1999 in the sorely missed Gourmet Magazine. It remains a simple classic recipe that I use frequently.
This “tangy adult nibble” has much going for it and is often the star of any social gathering. More importantly, this simple recipe makes 10 or 12 dozen cheddar crackers so you can make a large batch, freeze it, and serve several gatherings.
Mustard Cheddar Crackers
- 2 sticks soft butter 1 cup
- 1 pound sharp cheddar
- 1 large egg yolk
- 1/4 teaspoon dijon mustard2
- Tablespoons dry mustard
- 1/4 cup mustard seeds brown or yellow
- 2 teaspoons salt
- 2 cups all-purpose flour plus additional for dusting
- Blend together butter, cheese, and yolk in a food processor until smooth. Add remaining ingredients and pulse until just combined. (If you have a small processor, divide butter mixture after blending and pulse with remaining ingredients in 2 batches.) Transfer dough (It will be very soft) to a bowl and chill, covered, 15 minutes.
- Halve dough, then shape each half into a 12-inch log on a lightly floured surface. Wrap logs in wax paper and foil, then chill until firm, at least 4 hours.
- Put oven racks in upper and lower thirds of the oven and preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
- Unwrap logs and cut into 1/8-inch-thick slices with a sharp thin knife, then arrange slices about 1 inch apart on baking sheets. Bake in batches, switching the position of sheets halfway through baking, until pale golden. Transfer crackers to racks to cool, about 5 minutes. Line sheets with clean parchment between batches. NOTE: I bake about 1 to 2 minutes longer to get a golden brown finish.
- Food Processor
- Parchment paper