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Ingredients
- 1/2 pound extra-sharp cheddar, coarsely grated
- 5 ounces finely grated Parmesan cheese, divided
- 1 1/2 cups (61/3 ounces) all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cut into chunks
- 1 1/2 teaspoons Colman’s Mustard powder, divided
- 1/2 teaspoon table salt
- 1 1/4 teaspoons cayenne, divided
- 1 teaspoon Worcestershire sauce
- 2 tablespoons ice water
Details
Servings 1
Adapted from dispatch.com
Preparation
Step 1
In a food processor, combine the cheddar and 4 ounces of the Parmesan. Pulse until the cheddar
is finely chopped. Add the flour, the butter, 1/2 teaspoon of the mustard, the salt and 1/4
teaspoon of the cayenne. Pulse until the mixture looks like small pellets. Add the Worcestershire
sauce and ice water; then pulse until just combined.
Pour the dough onto the counter, divide it into 2 mounds and use the palms of your hands to
smear each mound across the counter several times or until it comes together quickly when you press
it with your fingers.
Transfer each half of the dough onto a 16-inch sheet of plastic wrap. Shape into a 12-inch log
(about 11/2 inches around), using the plastic as needed; then wrap tightly in the plastic. Chill
for at least 1hour.
When ready to bake, heat the oven to 325 degrees. Line two sheet pans with kitchen parchment and
position one of the oven racks in the center of the oven.
On a large plate, combine the remaining 1teaspoon of mustard and 1teaspoon of cayenne. Remove
one of the cylinders from the refrigerator. Unwrap the dough and roll it in the spice mix, rubbing
off the excess spice. Slice the dough crosswise about 1/3-inch thick. Arrange the dough rounds on
the prepared sheet pans about 1/2-inch apart.
Sprinkle each round with a pinch of the additional Parmesan cheese and bake on the oven’s middle
and bottom shelves, switching places halfway through, until dark golden brown, 25 to 30 minutes.
Transfer to a rack to cool. Repeat with remaining cylinder.
PER SERVING (per cracker): 60 calories, 2 g protein, 3 g carbohydrates, 0 g fiber, 0 g sugars, 4 g fat (3 g saturated), 10 mg cholesterol, 100 mg sodium
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