Crunch Crunch Crunch

July 2, 2014

I was at a party last night, and a friend reminded me that I'd given him this recipe years ago.  I'd forgotten all about it.

"You served them at your house," he said.  "You said it was stupid to buy crackers when they're so easy to make.  And then you gave me the recipe.  I've been making them ever since."

I haven't made these crackers in a while – but I will now. Kind of perfect for this holiday weekend.

Mustard Comte Crackers 

Grate enough Comte or Gruyere on a box grater to make 2 cups. Put it into a food processor with a stick of sweet butter, cut into cubes, and pulse until fairly smooth. Add a cup of flour, 2 teaspoons dry mustard, 2 teaspoons mustard seeds, a teaspoon of salt, 3 tablespoons Dijon mustard and an egg yolk and pulse to combine.

Turn out onto two sheets of wax paper and roll each into a log about 8 inches long.  Freeze for a couple of hours, until firm.

Preheat oven to 350 degrees.

Cut each roll into quarter inch slices, put onto buttered baking sheets and bake about 15 minutes until golden.  Cool on a rack.


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