I have yet to get into my cheese cracker fixation for this year, but I will. I liked these, sort of. I would have liked them thinner. I will do a better job next time, but they do taste good. And my friends liked them a lot. They just look pudgy. Maybe I’m being too picky. Yes, likely. But they do taste good.
6 ozs. sharp cheddar, grated
1 1/2 cups all purpose flour, plus more for dusting
8 Tbs unsalted butter, room temperature
1 tsp dry mustard powder
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp cayenne
Preheat oven to 425 degrees. In food processor, mix flour, butter, mustard, salt, black pepper, cayenne. Add butter and cheese, pulse until dough forms.
Transfer dough to a lightly floured work surface, divide into 4 equal pieces. Roll each piece into a rope about 3/8 inch in diameter and 18 inches long; cut each rope into 6 three inch pieces. Place pieces 1 inch apart on a baking sheet. Drag the tines of a fork down each straw to create ridges.
Bake until golden and firm to the touch, 15 to 20 minutes. Transfer to wire rack to cool. Store in an airtight container for up to 2 days.
Source: oops. Don’t know. That’s a bad habit of mine.