This recipe makes about 24 crackers. If you would like to make more, simply adjust ingredients accordingly and bake in batches. Depending on how many crackers I want to make, I double or triple the ingredients and roll and wrap separate 6 inch logs. You will want to leave those 'waiting to bake' logs refrigerated between each batch bake so the cheese remains firm. The crackers will stay fresh for about a week or can be frozen for use at a later time.
1/4 lb. sharp cheddar cheese, grated
2 Tbsp. unsalted butter, softened
1/4 tsp Worcestershire sauce
1/8 tsp. dry mustard
1/8 tsp. Tabasco sauce
1/2 cup all purpose flour
Salt to taste, if desired
Beat the first five ingredients with an electric mixer on medium speed until completely blended and then slowly add the flour and beat on low speed until completely blended.
Roll the dough into a ball and knead slightly on a lightly floured surface, roll into a 6 inch log, wrap in plastic wrap and refrigerate until completely firm, about 2 hours.
Preheat the oven to 350 degrees F.
Remove plastic wrap, slice the log width-wise 1/4 inch thick, arrange slices at least 1/2 inch apart on a baking sheet, sprinkle lightly with salt if desired and bake the crackers until lightly browned on the edges, about 20 minutes. Let cool before serving.
1/4 tsp. sea salt or for flavor may substitute 1 tsp. tamari soy sauce
1/4 tsp. red pepper or cayenne pepper
1/3 to 1/2 cup wheat flour
Mix cheese, butter, salt, and pepper. Work enough flour in by hand to form a stiff dough. If it gets too dry add a few drops of cold water. Shape the dough into small balls. Place on oiled cookie sheet. Flatten balls and bake 5-8 minutes at 400 degrees F. Watch closely as you do not want them to overbake. Try one at 5 minutes, remember they will continue to cook some after coming out of the oven.