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Categories:Viewed: 63 - Published at: 4 years ago
Ingredients
- 6 1/2 tablespoons (generous 3/4 stick) cold, unsalted butter, cut into chunks
- 3/4 cup (scant) all purpose flour
- Pinch of salt
- Pinch of cayenne pepper
- 1/2 heaping teaspoon mustard powder
- 1/3 cup (rounded) finely grated Cheddar
- 1/3 cup (rounded) finely grated Parmesan cheese, plus a little extra to finish
- 1 large egg, beaten
Method
- Preheat the oven to 350F.
- Put the butter and flour into a food processor, together with the salt, cayenne pepper, mustard powder, and cheeses.
- Briefly process all together to begin with, and then, finally, pulse the mixture in short spurts as you notice the mixture coming together-as pastry, if you like.
- Once the texture is clearly clumpy, tip it all out onto a lightly floured counter and deftly, but thoroughly, knead it together until well blended and smooth.
- Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Gently roll out the pastry on a lightly floured counter to about an 1/8-inch thickness.
- Using a 1 1/2 to 2-inch cookie cutter, cut out crackers the size you wish for, depending on the occasion.
- Lay them out onto a greased baking tray about 3/4 inch apart; it may be necessary to bake them in 2 batches.
- Carefully brush the surface of each cracker with beaten egg and sprinkle a little finely grated Parmesan over.
- Bake in the oven for 10 minutes, or until a gorgeous, pale golden color is achieved; the superb smell will also inform you that they are ready.
- Carefully lift off the tray using a spatula and place on a cooling rack.
- Serve while still just warm, if possible.
