Prep 1 hr 30 mins
Cook 20 mins
I haven't made these yet. If you try them before I do, please let me know what you think!
- 2 cups fine rice flour, plus more for dusting the work surface
- 1 teaspoon salt
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon finely ground mustard seeds
- 3⁄4 cup butter, cut into small pieces and softened
- 12 ounces cheddar cheese, shredded
- 3 egg yolks
- 2 tablespoons water
- additional salt, to top the cracker (optional)
- In a food processor or large mixing bowl, combine flour, salt, cayenne pepper, and ground mustard.
- Cut the butter into the flour mixture until it resembles coarse meal.
- Mix in the cheese, and blend until the cheese is evenly coated.
- In a separate bowl, mix together the egg yolks and the water.
- Add the egg mixture to the flour mixture and blend to form a dough that will hold together in a cohesive ball.
- Add more flour if needed to make a workable dough; it should be mostly cohesive but somewhat crumbly.
- Divide dough into two equal portions and flatten into discs about inches thick; wrap each in plastic wrap and chill for about one hour.
- Preheat the oven to 375 degrees F.
- On a lightly-floured surface or pastry cloth, roll out a dough disc into a circle approximately 1/2 inch thick. The dough will be somewhat crumbly; just do your best to keep sticking it together.
- Cut the dough circle into four equal segments. Without rotating each segment to align the cut and non-cut sides, stack the segments atop each other. Press the dough segments gently together, and re-flouring if necessary, roll the dough out again.
- Repeat the cutting, lifting, and rolling two more times. (It's this repeated stacking and rolling that gives the cracker its flaky, crisp layers.).
- The last time you roll the dough, roll it to about 1/8-inch thickness.
- If desired, sprinkle top lightly with salt; press lightly into dough with rolling pin.
- Cut the dough into 1-inch squares; place them on an ungreased baking sheet. Prick each square once or twice with the tines of a fork.
- Bake the crackers for about 8-10 minutes.
- If any crackers are browned through, remove them to a cooling rack.
- Turn the rest and bake an additional 5-8 minutes, or until medium to medium-dark brown.
- Cool on a rack; then store in an airtight container.
- Repeat the rolling, cutting, and baking for the second dough disc.
I made these once and I'm actually on this site tonight looking for an easier version of this very recipe. They tasted great, but this was a HUGE amount of trouble and mess for the effort and we ate them very quickly. My son requested them again and I just can't bear to go through that! I'm trying the Cheese Straws. They look much easier.