Cheese recipes

Mustard and Cheese Cracker Recipes

Mustard and Cheese Crackers

Source: Pg 108 Gourmet Magazine, January

2003 (modified for gluten-free)

Yield: 4½ dozen crackers

½ cup Butter, cold, unsalted cut 125 ml

into tablespoon sized pieces

2½ cups Swiss cheese, coarsely 625 ml

grated (½ pound / 225 g)

1 cup Oat flour * 375 ml

3 tbsp Dijon mustard 45 ml

2 tsp Mustard powder, dry 10 ml

1½ tsp Mustard seeds 7 ml

½ tsp Salt 2.5 ml

Blend butter and cheese in food processor until

almost smooth. Add remaining ingredients and

pulse until just combined. Divide dough

between two sheets of waxed paper and roll

each half into and 8 inch log. Freeze, wrapped

in waxed paper and then foil, until firm - 1½ - 2

hours.

Preheat oven to 350 F.

Cut logs crosswise into ¼ inch thick slices and

arrange 1 inch apart on buttered large baking

sheets. If baking more than one baking sheet at

a time, bake in upper third and lower third of

the oven, switching position of sheets halfway

through baking, until edges are golden brown,

about 15 minutes.

Transfer crackers to a rack to cool. Delicious

cracker!