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1
In a food processor or large mixing bowl, combine flour, salt, cayenne pepper, and ground mustard.
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2
Cut the butter into the flour mixture until it resembles coarse meal.
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3
Mix in the cheese, and blend until the cheese is evenly coated.
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4
In a separate bowl, mix together the egg yolks and the water.
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5
Add the egg mixture to the flour mixture and blend to form a dough that will hold together in a cohesive ball.
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6
Add more flour if needed to make a workable dough; it should be mostly cohesive but somewhat crumbly.
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7
Divide dough into two equal portions and flatten into discs about inches thick; wrap each in plastic wrap and chill for about one hour.
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8
Preheat the oven to 375 degrees F.
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9
On a lightly-floured surface or pastry cloth, roll out a dough disc into a circle approximately 1/2 inch thick.
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10
The dough will be somewhat crumbly; just do your best to keep sticking it together.
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11
Cut the dough circle into four equal segments.
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12
Without rotating each segment to align the cut and non-cut sides, stack the segments atop each other.
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13
Press the dough segments gently together, and re-flouring if necessary, roll the dough out again.
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14
Repeat the cutting, lifting, and rolling two more times.
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15
(It's this repeated stacking and rolling that gives the cracker its flaky, crisp layers.
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16
).
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17
The last time you roll the dough, roll it to about 1/8-inch thickness.
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18
If desired, sprinkle top lightly with salt; press lightly into dough with rolling pin.
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19
Cut the dough into 1-inch squares; place them on an ungreased baking sheet.
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20
Prick each square once or twice with the tines of a fork.
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21
Bake the crackers for about 8-10 minutes.
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22
If any crackers are browned through, remove them to a cooling rack.
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23
Turn the rest and bake an additional 5-8 minutes, or until medium to medium-dark brown.
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24
Cool on a rack; then store in an airtight container.
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25
Repeat the rolling, cutting, and baking for the second dough disc.
