These delightful "tangy" crackers are almost impossible to resist. A great appetizer that is ALWAYS welcomed.
Keyword: cheddar, crackers, mustard
Author: Sheila May
2stickssoft butter1 cup
1large egg yolk
1/4 cupmustard seedsbrown or yellow
2cupsall-purpose flourplus 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.
Bake about 1 to 2 minutes longer to get a golden brown finish.