MUSTARD CHEDDAR CRACKERS

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Mustard Cheddar Crackers image

A Gourmet magazine 1998 recipe that appears in the _Best of Gourmet_ cookbook. These would be fabulous on a holiday canapé table! The dough can be made ahead and kept refrigerated for up to a week or frozen for 2 months. Note - lengthy chill time is included in total prep time.

Provided by SusieQusie

Categories     Lunch/Snacks

Time 4h50m

Yield 10 dozen, 120 serving(s)

Number Of Ingredients 9

1 cup unsalted butter, softened
5 cups sharp cheddar cheese, 1 pound, coarsely grated
1 egg yolk
1/4 teaspoon Dijon mustard
2 tablespoons dry mustard
1/4 cup mustard seeds (brown or yellow)
2 teaspoons salt
2 cups flour
2 tablespoons flour, for bench dusting

Steps:

  • A food processor makes this come together in a snap but the dough can be made by hand.
  • Blend together until smooth the butter, cheese and egg yolk.
  • Add remaining ingredients and pulse until just blended. (If your food processor is small, you may have to do this in batches.). Transfer dough (it will be very soft) to a bowl and chill for 15 minutes.
  • Halve dough and on a lightly floured surface, shape each half into a 12-inch log.
  • Wrap logs in waxed paper then in foil and chill until firm, at least 4 hours. If you plan to freeze them, now is the time.
  • Place oven racks in upper and lower thirds of oven. Preheat oven to 350ºF. Line 2 large baking sheets with parchment paper.
  • Unwrap logs and with a sharp, thin knife cut into 1/8-inch-thick slices. Arrange slices 1-inch apart on baking sheets.
  • Bake in batches, switching position of sheets halfway through, baking until golden brown, 12-15 minutes.
  • Transfer to racks to cool. Line sheets with clean parchment between batches.
  • Crackers, cooled completely, keep in a airtight container at room temp 1 week.

Nutrition Facts : Calories 43.6, Fat 3.3, SaturatedFat 2, Cholesterol 10.6, Sodium 68.5, Carbohydrate 1.9, Fiber 0.1, Sugar 0.1, Protein 1.6

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