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Cheddar Crackers
Printable Recipe
6 ¼ ounces all-purpose flour
4 ounces (1 stick) cold unsalted butter, diced
8 ounces shredded sharp cheddar
1 teaspoon nigella seeds
¼ teaspoon powdered mustard
Generous pinch cayenne pepper
Several drops Worcestershire sauce
½ teaspoon kosher salt
3 tablespoons water
Combine all of the ingredients in a mixer fitted with a paddle attachment and mix on low for about 3 minutes, or until the dough comes together. Transfer the dough to a sheet of parchment paper and roll into a 2-inch log. Refrigerate for about 45 minutes, or until firm.
Preheat the oven to 400˚F. Unwrap the dough and cut into 3/16-inch slices. Arrange the slices about an inch apart on parchment-lined baking trays. Bake for 14 to 16 minutes, or until lightly browned. Transfer crackers to a rack to cool.
Makes 4 to 5 dozen crackers. This is an extremely versatile recipe; try experimenting with different cheeses and flavorings. For example, instead of nigella, try freshly cracked black pepper—a very coarse grind is best. Or substitute Parmegiano-Reggiano and 2 teaspoons minced fresh rosemary for the cheddar and nigella, omitting the mustard, cayenne, and Worcestershire.
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Nigella, which can also be known as kalonji or charnushka, tastes very much like thyme and is available at Indian markets and at Penzeys Spices. Crackers keep for several days in a tightly sealed container in a cool, dry place. The log of dough, or portions of it, may be frozen for up to 1 month tightly wrapped in plastic wrap.