Mustard and Walnut Cheese Crackers
Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 229.
These are like cheese straws except maybe better! They are very spicy and intensely flavored. (I used extra-sharp cheddar cheese.) They would be great for appetizers or a party food. (If making these for a large group, you might want to double the recipe). One recipe makes about 48 crackers.
4 oz. (1 stick) unsalted butter
1 cup sifted unbleached flour
1/2 tsp. baking powder
1/2 tsp. black or white pepper (finely ground)
1/2 tsp. dry mustard powder
1/4 tsp. ground cayenne
1/2 lb. sharp cheddar cheese
1 TBS. prepared mustard
1/4 tsp. Tabasco sauce
6 oz. (generous 1 1/2 cups) walnut halves, chopped
Cut the butter into 1/2 inch slices and let stand at room temperature (it needs to be room temp. when you use it)
|Sift together the flour, baking powder, pepper, dry mustard and cayenne. Set aside.|
|Cut the cheddar cheese into medium-small pieces and place in a food processor.|
|Process for about 20 seconds.|
|Add the sifted dry ingredients and pulse 7 or 8 times.|
|Add the butter...|
|and the prepared mustard.|
|Add the Tabsco sauce through the feed tube. Mix the ingredients.|
|Transfer the mixture to a bowl. It will be thick and sticky.|
|Add the walnuts and stir them into the batter.|
|Flour a work surface, transfer the dough by spoonfuls and line it up to form a roll about 12 inches long and 1 1/2 - 2 inches in diameter. Roll the dough until smooth.|
|Remove excess flour with a pastry brush.|
|Wrap in plastic wrap and refrigerate several hours or overnight (or longer).|
Preheat oven to 350.
|After cooling on paper towels, they can be transferred to a cooling rack to cool completely. |
Store in an airtight container.