Active Time

　　35 min

　　Total Time

　　5 1D2 hr

　　Get ready for the most deliciously tangy adult nibbles that have ever made you lick your lips. These are not only easy to prepare, but the dough can be frozen and kept for when guests drop by unexpectedly.

　　

Ingredients

Makes 10 to 12 dozen

　　2 sticks (1 cup) unsalted butter, softened

　　1 lb sharp Cheddar, coarsely grated (preferably in a food processor; 5 cups)

　　1 large egg yolk

　　1/4 teaspoon Dijon mustard

　　2 tablespoons dry mustard

　　1/4 cup brown or yellow mustard seeds

　　2 teaspoons salt

　　2 cups all-purpose flour plus additional for dusting

　　

Special Equipment

parchment paper

　　

Step 1

Blend together butter, cheese, and yolk in a food processor until smooth. Add remaining ingredients and pulse until just combined. (If you have a small processor, divide butter mixture after blending and pulse with remaining ingredients in 2 batches.) Transfer dough (it will be very soft) to a bowl and chill, covered, 15 minutes.

　　

Step 2

Halve dough, then shape each half into a 12-inch log on a lightly floured surface. Wrap logs in wax paper and foil, then chill until firm, at least 4 hours.

　　

Step 3

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.

　　

Step 4

Unwrap logs and cut into 1/8-inch-thick slices with a sharp thin knife, then arrange slices about 1 inch apart on baking sheets. Bake in batches, switching position of sheets halfway through baking, until pale golden, 12 to 15 minutes. Transfer crackers to racks to cool, about 5 minutes. Line sheets with clean parchment between batches.

　　Cooks' notes:

　　· Dough, once formed into logs, can be chilled up to 1 week or frozen 2 months. · Crackers, cooled completely, keep in an airtight container at room temperature 1 week.