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\n Quick Cheese CrackersThese crackers are great for an impromptu gathering and part of my Holiday Entertaining Class. Keep the dough in the freezer, and slice off the amount you need for your guests.\u00a0Makes about 6 dozen crackers8 ounces cheddar, coarsely grated 2 ounces Asiago or Romano, finely grated\u00a02 ounces Parmesan, finely grated1 1\/2\u00a0 cups all-purpose flour 1\/2 teaspoon dry mustard 1\/2 teaspoon kosher salt 1\/8-1\/4 teaspoon cayenne pepper1-2 tsp fresh thyme, chives, rosemary, finely chopped (optional)8 tablespoons (1 stick) unsalted butter, softened and cut into small pieces 4 tablespoons water, plus more if needed\u00a0\tCut the butter into the flour to make pea sized pieces. Cut in the salt, mustard, and cheeses to blend. Make a well in the center of the dough and place the water in the center. Cut the dough into the water. Using the heel of your hand, smear the dough across the work surface to combine.\u00a0\tGather the dough and divide into two 10 inch logs. Roll firmly so you don\u2019t have air spaces in the crackers. Wrap in wax paper or plastic wrap and chill for at least two hours. In you are going to freeze the dough, wrap in another layer of wrap. If the dough is soft, it will be difficult to keep the crackers round as you slice them.When you are ready to bake the crackers, preheat your oven to 375 degrees F.\u00a0\tSlice the dough into 1\/4 inch slices and place on a parchment lined baking sheet. Bake for 8 to 10 minutes, or until the crackers are a light golden. Using a spatula, flip the the crackers and bake for another 3 to 5 more minutes, or until the crackers are just beginning to brown on the edges. Cool and serve at room temperature. Store any baked crackers in an air tight container.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"