Cheddar - Parmesan Crackers

photo by Queen Dana





- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
3 dozen (approximately)
ingredients
- 4 ounces cheddar cheese, coarsely grated
- 2 ounces parmesan cheese, finely grated
- 3⁄4 cup flour
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon kosher salt
- 1⁄8 teaspoon cayenne pepper
- 1⁄4 cup unsalted butter, softened and cut into small pieces
- 2 tablespoons water, plus more if needed
directions
- In the bowl of a food processor, place all the ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of small peas. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water 1 teaspoon at a time until it reaches the right consistency.
- Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.).
- Preheat the oven to 375°F (190°C).
- To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1 inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges.
- Cool on a rack. Serve at room temperature.
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Reviews
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OK, Ev, these are just too good! And you should forewarn people to take their pics of 'said crackers' as soon as they come out of the oven - or they'll be GONE! LOL I've made them twice now, and took the pictures IMMEDIATELY this time! ;-) They are wonderful! And, I took 'poetic license' with the second batch; I sprinkled sesame seeds on a few, garlic powder on a couple and sea salt flakes on a few. Terrific! Thanks so much for sharing, Ev! These will be the hit of my next party! (And I'll have to find something equally stunning to serve with them!) Made for ZWT.
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BRILL Ev! I made these with mature Farmhouse Cheddar and Colman's mustard for a great little biscuit/cracker! I also added ground black pepper as well as the Cayenne pepper. I have tasted one or four already, but I am not using them until Monday for a drinks party - so will pop back with more photos and my updated review then! Made for ZWT6 and GB, for the whiners and cheesers! Merci darlink! Karen/FT :-)
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Fantastic, crisp cheesy crackers! Instead of using the slice and bake method, I rolled out the dough until it was about 1/4 inch thickness, cut them into squares, and chilled the dough. The ratio of cheese to flour and butter is just perfect. I used 1 tsp gochugaru powder, a dash of ancho chile powder and a pinch of white pepper for the seasoning instead of mustard and cayenne. This recipe is a keeper! The hardest part is waiting for these tasty little crackers to cool off to consume!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.