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["To make the cheddar crackers: combine one stick of the butter with the cheddar and 1/4 cup whole wheat and 3/4 cup all purpose flour in a food processor for a few seconds; scrape the sides, add a TB of milk and process to form a smooth dough, about a minute or so. Turn out onto plastic wrap and form into logs about 1"" in diameter. Wrap up tightly and refrigerate.", "To make the goat cheese crackers: in the same bowl of the food processor, combine another 1/4 cup whole wheat flour, 3/4 cup all purpose flour, another stick of butter and the goat cheese; process briefly to combine. Scrape the sides and add 1 TB milk, the figs and the olives and process to form a smooth dough, about a minute or so. Turn out onto some plastic wrap and form into logs about 1"" in diameter. Wrap tightly and refrigerate.", "To make the bleu cheese crackers: in a clean bowl of the food processor, combine the last of the two flours, the last stick of butter and the bleu cheese; process briefly to combine. Add the last of the milk and briefly process. Scrape the sides, add the chopped walnuts and process to form a smooth dough, about a minute or so. Turn out onto some plastic wrap and form into logs about 1"" in diameter. Wrap tightly and refrigerate.", "For each cracker type: in batches, cut all logs into coin shapes about 1/4 thick and place on cold ungreased cookie sheets. Prick with a fork and brush with the egg white. (For the cheddar crackers, lightly sprinkle some of the coins with chipotle powder, leaving some plain.) Sprinkle all the brushed coins with a bit of sea salt.", "Bake in a preheated 375 degree oven for about 12-15 minutes or until lightly brown. Know your oven, these can over bake quickly, the goal is crisp but tender, not hard."]
