Cheese Crackers

Vegetarian addedOctober 2018

• ½ cup unsalted butter, room temperature
• ½ pound sharp cheddar, grated
• 1 large egg white, lightly beaten
• 1 teaspoon Dijon mustard
• 1 teaspoon fine salt
• ¾ teaspoons red-pepper flakes
• 1¼ cups all-purpose flour (spooned and leveled)

1. In a food processor, pulse together butter, cheese, egg, mustard, salt, and red-pepper flakes until smooth. Add flour and pulse until combined. Transfer dough to a work surface and form into a 2-inch-wide log. Wrap in plastic and refrigerate until firm, 4 hours (or up to 1 day).
2. Preheat oven to 350°F, with racks in upper and lower thirds. Slice dough into ¼-inch rounds and arrange, 1 inch apart, on 2 parchment-lined baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on racks before serving.

Tips

• Instead of red-pepper flakes, try stirring in 3 tablespoons tomato paste, ⅓ cup crumbled cooked bacon, finely chopped herbs, or finely diced fresh green chilis.