Mustard Cheddar Crackers

1. 1

   A food processor makes this come together in a snap but the dough can be made by hand.

2. 2

   Blend together until smooth the butter, cheese and egg yolk.

3. 3

   Add remaining ingredients and pulse until just blended. (If your food processor is small, you may have to do this in batches.). Transfer dough (it will be very soft) to a bowl and chill for 15 minutes.

4. 4

   Halve dough and on a lightly floured surface, shape each half into a 12-inch log.

5. 5

   Wrap logs in waxed paper then in foil and chill until firm, at least 4 hours. If you plan to freeze them, now is the time.

6. 6

   Place oven racks in upper and lower thirds of oven. Preheat oven to 350u00b0F. Line 2 large baking sheets with parchment paper.

7. 7

   Unwrap logs and with a sharp, thin knife cut into 1/8-inch-thick slices. Arrange slices 1-inch apart on baking sheets.

8. 8

   Bake in batches, switching position of sheets halfway through, baking until golden brown, 12-15 minutes.

9. 9

   Transfer to racks to cool. Line sheets with clean parchment between batches.

10. 10

    Crackers, cooled completely, keep in a airtight container at room temp 1 week.

* Per serving · 4 servings · Values may vary.

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