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Mustard and Cheese Cracker Recipes

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Mustard and Cheese Crackers
Source: Pg 108 Gourmet Magazine, January
2003 (modified for gluten-free)
Yield: 4½ dozen crackers

½ cup Butter, cold, unsalted cut 125 ml
into tablespoon sized pieces
2½ cups Swiss cheese, coarsely 625 ml
grated (½ pound / 225 g)
1 cup Oat flour * 375 ml
3 tbsp Dijon mustard 45 ml
2 tsp Mustard powder, dry 10 ml
1½ tsp Mustard seeds 7 ml
½ tsp Salt 2.5 ml
Blend butter and cheese in food processor until
almost smooth. Add remaining ingredients and
pulse until just combined. Divide dough
between two sheets of waxed paper and roll
each half into and 8 inch log. Freeze, wrapped
in waxed paper and then foil, until firm - 1½ - 2
Preheat oven to 350 F.
Cut logs crosswise into ¼ inch thick slices and
arrange 1 inch apart on buttered large baking
sheets. If baking more than one baking sheet at
a time, bake in upper third and lower third of
the oven, switching position of sheets halfway
through baking, until edges are golden brown,
about 15 minutes.
Transfer crackers to a rack to cool. Delicious
Note: logs can be kept in freezer and baked
when needed but remove from freezer for 10
minutes before cutting.
Each cracker has 2 grams of oat flour.

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