Ingredients
- •2 sticks unsalted butter, softened
- •1 lb sharp Cheddar, coarsely grated (preferably in a food processor; about 5 cups)
- •1 large egg yolk
- •1 tbsp Dijon mustard
- •2 tablespoons dry mustard
- •1/4 cup brown or yellow mustard seeds
- •2 teaspoons salt
- •2 cups all-purpose flour plus additional for dusting
Preparation
Step 1
Blend together the butter, cheese, and yolk in a food processor until smooth. Add the remaining ingredients and pulse until just combined. Transfer the dough (it will be very soft) to a bowl and chill, covered, 15 minutes.
Halve the dough, then shape each half into a 12-inch log on a lightly floured surface. Wrap the logs in plastic wrap or parchment paper, then chill until firm, at least 4 hours.
Center an oven rack and preheat the oven to 350°F. Line a large baking sheet with parchment paper or silicone mat.
Unwrap the logs and cut thinly (into 1/8-inch-thick slices) with a sharp knife, then arrange slices about ½-inch apart on the prepared baking sheet. Bake, in batches, until pale golden, 12 to 15 minutes. Cool the crackers on the baking sheet on a cooling rack for about 10 minutes. Then transfer the crackers on the rack to cool completely. Cool the baking sheet (run under cold water), reline with clean parchment and continue with the rest of the crackers.