Cheddar Parmesan Herbal Crackers

These cheesy, buttery crackers will likely become your favorite cracker.   This cracker is crispy, rich, and you can’t eat just one.  You can make the dough up in advance and freeze it.    Although these crackers are good by themselves, you can top with thin slices of apple or a bit of apple or pear butter.

4 ounces  cup cheddar, coarsely grated.

2 ounces of a 3-cheese combination of parmesan, asiago and Romano cheeses.   

3/4  cup all-purpose flour

1/4  teaspoon dry mustard

1/4  teaspoon coarse sea salt

1/2  tsp rosemary fresh chopped fine

1/2 tsp thyme fresh chopped

1tsp freshly ground pepper

1/8 tsp cayenne pepper

1/2 stick unsalted butter, softened and cut into small pieces

2 tablespoons water, plus more if needed

In the bowl of a food processor, place all ingredients except the butter and water. Pulse 6 times Add the butter and pulse again until the butter pieces are the size of BB's. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water, 1 teaspoon at a time, until it reaches the right consistency.

Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Wrap log in wax paper, slide into paper towel tube to help make a more rounded roll.  Refrigerate, for 2 hours or up to 2 days. You may freeze the dough for up to 1 month then slice and bake.

Preheat the oven to 375 degrees F.

To make the crackers, cut the log into ¼-inch-thick slices. Arrange the slices on a baking sheet I-inch apart on a baking paper lined cookie sheet.   Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges. Cool on a rack. Serve at room temperature.

Another Cheese Cracker.

Ingredients

·        ¼ cup of chopped walnuts

·        ½ cup of grated asiago cheese

·        ½ cup of grated extra sharp white cheddar cheese

·        ¼ cup of cold butter

·        ¾ cup of all purpose flour

·        ½ teaspoon of dried sage

·        ¼ teaspoon of dry mustard

·        ½ teaspoon of coarse ground black pepper

Directions

1.      Toast the walnuts in a 350-degree oven for five minutes until golden brown but not burnt! Cool completely.

2.      Increase the oven temperature to 425 degrees.

3.      Using a metal blade in the food processor, combine the cheese and the butter. Process until crumbly. Add the flour, cooled toasted walnuts and all the remaining ingredients. Pulse again until a dough just barely forms.

4.      Divide dough in four parts. On a lightly floured surface pat into a disc. Roll into a five inch round. Cut each round into 6 wedges.

5.      Place on ungreased cookie sheets.

6.      Bake at 425 degrees for 8 minutes until lightly golden brown on the edges. Remove to wire rack and cool completely.

7.      Store in airtight tins.