Food Processor I would prefer one that holds 11 cups or greater, though I have done this with a 7-cup food processor.
Ingredients
2sticksunsalted butter
1poundsharp cheddar cheesegrated
1largeegg yolk
3tablespoonsdijon mustard
2tablespoonsdry mustard
¼cupyellow mustard seeds
2teaspoonssalt
½teaspooncayenne pepper
2cupsall purpose flour
½cupfinely chopped pecans
Instructions
Blend 2 sticks unsalted butter, 1 pound sharp cheddar cheese and 1 large egg yolk in the food processor until smooth, scraping down the sides frequently until the mixture is well combined.
Combine 3 tablespoons dijon mustard, 2 tablespoons dry mustard and ¼ cup yellow mustard seeds in a small bowl and stir. Add to the butter mixture.
Combine 2 teaspoons salt, ½ teaspoon cayenne pepper, and 2 cups all purpose flour in a bowl and whisk to combine. Add the dry ingredients to the butter mixture. Put the lid on the food processor and pulse until a soft dough forms.
Add ½ cup finely chopped pecans and pulse 2-3 more times until combined. Refrigerate the dough for 15 minutes.
Divide the dough into four equal portions. Shape and roll the dough into logs about 2" in diameter. Roll the dough in wax or parchment paper and refrigerate for at least 4 hours or until firm before continuing.
Position oven racks in the upper and lower thirds of the oven and preheat to 350℉—line baking sheets with parchment paper.
Unwrap logs and cut with a very sharp knife into ⅛" thick rounds. Arrange 1" apart on the baking sheet. Bake in batches, switching positions of the pans halfway through the baking process. Cook a total of 12-15 minutes until lightly golden. Transfer crackers to racks to cool.
Store crackers in an airtight container for up to a week.
Notes
Each serving is about 5-6 crackers.(Note: if you're not going to make all the crackers at once, you can freeze the logs well wrapped in parchment and foil or freezer bags for later use.)Crackers can soften when stored at room temperature. To crisp them up again, spread them on a parchment-lined sheet pan and heat in a 325° oven for about 6-8 minutes.