Cheddar - Parmesan Crackers - cooking recipe

Ingredients

4 ounces cheddar cheese, coarsely grated
2 ounces parmesan cheese, finely grated
3/4 cup flour
1/4 teaspoon dry mustard
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/4 cup unsalted butter, softened and cut into small pieces
2 tablespoons water, plus more if needed

Preparation

In the bowl of a food processor, place all the ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of small peas. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water 1 teaspoon at a time until it reaches the right consistency.
Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.).
Preheat the oven to 375\u00b0F (190\u00b0C).
To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1 inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges.
Cool on a rack. Serve at room temperature.