Mustard Cheddar Crackers

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.

• Ready In: 4 hrs 50 mins
• Serves: 120
• Yields: 10 dozen

Ingredients

• 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

1. A food processor makes this come together in a snap but the dough can be made by hand.
2. Blend together until smooth the butter, cheese and egg yolk.
3. 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.
4. Halve dough and on a lightly floured surface, shape each half into a 12-inch log.
5. 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.
6. Place oven racks in upper and lower thirds of oven. Preheat oven to 350ºF. Line 2 large baking sheets with parchment paper.
7. Unwrap logs and with a sharp, thin knife cut into 1/8-inch-thick slices. Arrange slices 1-inch apart on baking sheets.
8. Bake in batches, switching position of sheets halfway through, baking until golden brown, 12-15 minutes.
9. Transfer to racks to cool. Line sheets with clean parchment between batches.
10. Crackers, cooled completely, keep in a airtight container at room temp 1 week.