Recipe by SusieQusie
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.
Top Review by ellie_
Very good! These make a lot, but are really good for gatherings and an option instead of cheese and crackers. I served these on a plate with grapes. I used a food processor and the dough went together very easily even though I skipped the mustard seeds (out of). Thanks for sharing!
- 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
Directions See How It's Made
- 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.