Mustard Cheddar Crackers

• 2 sticks (1 cup) unsalted butter, softened
• 1 lb sharp Cheddar, coarsely grated (preferably in a food processor; 5 cups)
• 1 large egg yolk
• 1/4 teaspoon Dijon mustard
• 2 tablespoons dry mustard
• 1/4 cup brown or yellow mustard seeds
• 2 teaspoons salt
• 2 cups all-purpose flour plus additional for dusting
• parchment paper

1. Blend together butter, cheese, and yolk in a food processor until smooth. Add remaining ingredients and pulse until just combined. (If you have a small processor, divide butter mixture after blending and pulse with remaining ingredients in 2 batches.) Transfer dough (it will be very soft) to a bowl and chill, covered, 15 minutes.
2. Halve dough, then shape each half into a 12-inch log on a lightly floured surface. Wrap logs in wax paper and foil, then chill until firm, at least 4 hours.
3. Put oven racks in upper and lower thirds of oven and preheat oven to 350u0b0F. Line 2 large baking sheets with parchment paper.
4. Unwrap logs and cut into 1/8-inch-thick slices with a sharp thin knife, then arrange slices about 1 inch apart on baking sheets. Bake in batches, switching position of sheets halfway through baking, until pale golden, 12 to 15 minutes. Transfer crackers to racks to cool, about 5 minutes. Line sheets with clean parchment between batches.

unsalted butter, cheddar, egg yolk, dijon mustard, mustard, brown, salt, flour, parchment paper

Taken from www.epicurious.com/recipes/food/views/mustard-cheddar-crackers-233553 (may not work)