Cheese Crackers

By cheeserohan

Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 pound sharp cheddar, grated (3 cups)
• 1 large egg
• 1 teaspoon Dijon mustard
• 1 teaspoon fine slat
• 1/4 teaspoon red-pepper flakes
• 1 1/4 cups all-purpose flour (spooned and leveled)

Details

Servings 24

Preparation

Step 1

1. In a food processor, pulse together butter, cheese, egg, mustard, salt, and red-pepper flakes until smooth. Add flour and pulse until combined. Transfer dough to a work surface and form into a 2-inch-wide log. Wrap in plastic and refrigerate until firm, 4 hours (or up to 1 day).

2. Preheat oven to 350F, with racks in upper and lower thirds. Slice dough into 1/4-inch rounds and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until edges are golden 15 to 20 minutes, rotating sheets halfway through. Let cool completely on racks before serving. (Store crackers in an airtight container, up to 1 day.)