1 1/4 c of flour
1 t dry mustard
1 t salt
1/2 t cayenne pepper
1/2 c cold butter
2 c of cold grated cheddar cheese
1/2 c of cold grated Parmesan cheese
2 eggs
Line a baking sheet with parchment paper.
Combine the flour, mustard, salt and cayenne in a food processor.
Add the butter and cheeses and pulse. Now add the eggs and pulse until you get a dough. Turn out onto a whole wheat floured board and knead a few times. Divide the dough into four pieces. Roll out the dough until it is roughly 1/8 thick. Cut with a cookie cutter of your choice and transfer to the baking sheet. Repeat with each portion of dough, and reroll the scraps.
Bake in batches in a preheated 375 degree oven for 10 - 12 minutes, or until golden brown. Cool on a wire rack and serve at room temperature.
Makes about 3 dozen
1 t dry mustard
1 t salt
1/2 t cayenne pepper
1/2 c cold butter
2 c of cold grated cheddar cheese
1/2 c of cold grated Parmesan cheese
2 eggs
Line a baking sheet with parchment paper.
Combine the flour, mustard, salt and cayenne in a food processor.
Add the butter and cheeses and pulse. Now add the eggs and pulse until you get a dough. Turn out onto a whole wheat floured board and knead a few times. Divide the dough into four pieces. Roll out the dough until it is roughly 1/8 thick. Cut with a cookie cutter of your choice and transfer to the baking sheet. Repeat with each portion of dough, and reroll the scraps.
Bake in batches in a preheated 375 degree oven for 10 - 12 minutes, or until golden brown. Cool on a wire rack and serve at room temperature.
Makes about 3 dozen
