Farmhouse Cheddar and Fig Crackers

• 3 large dried figs, preferably Calimyrna
• Boiling water
• 1 3/4 cups all-purpose flour
• 1 stick (4 ounces) unsalted butter, at room temperature
• 1/4 pound extra-sharp farmhouse Cheddar cheese, preferably from England, Canada or Vermont, grated (1 1/4 cups)
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 large egg, lightly beaten

1. In a small heatproof bowl, soak the figs in boiling water until softened, about 20 minutes.
2. Drain the figs and pat dry.
3. Slice off the tough stems, then cut the figs into 1/2-inch dice.
4. In a food processor, combine the flour, butter, Cheddar cheese, kosher salt and pepper and pulse until the mixture resembles coarse meal.
5. Scrape the mixture into a large bowl and add the figs and egg.
6. Using your hands, work the dough until it comes together.
7. Scrape the dough onto a large piece of plastic wrap and pat it into a 12-by-2-inch rectangular log.
8. Wrap the log tightly and refrigerate until firm, at least 1 hour, or overnight.
9. Preheat the oven to 375.
10. Butter 2 large baking sheets.
11. Slice the log of dough crosswise 1/4 inch thick.
12. Arrange the slices at least 1 inch apart on the prepared baking sheets.
13. Bake the Cheddar crackers for about 12 minutes, or until they are golden brown and slightly firm.
14. Carefully transfer the crackers to a wire rack to cool.

dried figs, boiling water, flour, unsalted butter, cheddar cheese, kosher salt, freshly ground pepper, egg

Taken from www.foodandwine.com/recipes/farmhouse-cheddar-and-fig-crackers (may not work)