Ingredients
-
1
-
5
-
1
-
1/4
-
2
-
1/4
-
2
-
2
-
2
-
-
-
-
-
-
Directions
Mustard Cheddar Crackers, A Gourmet magazine 1998 recipe that appears in the _Best of Gourmet_ cookbook These would be fabulous on a holiday canap 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 , 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 used a food processor and the dough went together very easily even though I skipped the mustard seeds (out of) Thanks for sharing!, A Gourmet magazine 1998 recipe that appears in the _Best of Gourmet_ cookbook These would be fabulous on a holiday canap 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
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Steps
|
1
Done
|
A Food Processor Makes This Come Together in a Snap but the Dough Can Be Made by Hand. |
|
2
Done
|
Blend Together Until Smooth the Butter, Cheese and Egg Yolk. |
|
3
Done
|
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
Done
|
Halve Dough and on a Lightly Floured Surface, Shape Each Half Into a 12-Inch Log. |
|
5
Done
|
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
Done
|
Place Oven Racks in Upper and Lower Thirds of Oven. Preheat Oven to 350f. Line 2 Large Baking Sheets With Parchment Paper. |
|
7
Done
|
Unwrap Logs and With a Sharp, Thin Knife Cut Into 1/8-Inch-Thick Slices. Arrange Slices 1-Inch Apart on Baking Sheets. |
|
8
Done
|
Bake in Batches, Switching Position of Sheets Halfway Through, Baking Until Golden Brown, 12-15 Minutes. |
|
9
Done
|
Transfer to Racks to Cool. Line Sheets With Clean Parchment Between Batches. |
|
10
Done
|
Crackers, Cooled Completely, Keep in a Airtight Container at Room Temp 1 Week. |
