Food & Cooking Recipes Appetizers Cheese Crackers 3.0 (188) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 24 Trade trendy for traditional with a crisp, savory snack that's easily customizable. Ingredients ½ cup (1 stick) unsalted butter, room temperature ½ pound sharp cheddar, grated (3 cups) 1 large egg 1 teaspoon Dijon mustard 1 teaspoon fine salt ¾ teaspoon red-pepper flakes 1 ¼ cups all-purpose flour (spooned and leveled) Directions 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). Preheat oven to 350 degrees, with racks in upper and lower thirds. Slice dough into 1/4-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. Cook's Notes Store crackers in an airtight container, up to 1 day. Variations In place of red-pepper flakes, try stirring in 3 tablespoons tomato paste or 1/3 cup crumbled cooked bacon, finely chopped herbs, or finely diced fresh green chiles. Rate it Print