Ingredient Checklist


Instructions Checklist
  • In a bowl, whisk together flour, salt, and poppy seeds. Work in butter with fingers until crumbly. Stir in cheeses. Whisk together milk and mustard; stir into flour mixture with a fork until dough forms. Shape into a 2-inch-wide log. Wrap in plastic; freeze 1 hour or up to 3 months.

  • Preheat oven to 350 degrees. Cut log into 1/8-inch-thick rounds; arrange on parchment-lined baking sheets and sprinkle with poppy seeds. Bake, rotating sheets once, until edges are golden, 14 to 16 minutes. Let crackers cool on a wire rack.

Reviews (3)

27 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 7
  • 2 star values: 7
  • 1 star values: 2
Rating: 4 stars
Super easy, though they're a little on the salty side. I think next time I would omit adding salt since the cheese is pretty salty. They slice pretty easily if you pull them out about 10 minutes before slicing. I also cut them a little on the thick side and rolled them with a rolling pin and then cut them in half before baking. I think if I'd spent more time shaping my log and had a VERY sharp knife (or maybe even a mandolin or one of those guillotine cheese slicers), I would've been able to cut the log thin enough, but they turned out just find the way I did them.
Rating: 5 stars
This recipe is great! @aspendvm just can't cook.
Rating: Unrated
These are not great. Taste really flour-ey and tough to cut into nice circles. Meh.