6 tablespoons (3 oz/ 90G) unsalted butter
1 cup (4 oz/ 120 G) grated extra-sharp cheddar cheese
1 tablespoon dry mustard
¼ teaspoon cayenne
1 cup (4 oz/ 120 G) all-purpose flour
1 teaspoon baking powder
¼ cup (1 oz/ 30 G) walnuts, toasted* and finely ground One 10-inch
Potato Crust, prebaked (see recipe below)
Place butter in a saucepan over medium-high heat.
Cook until the butter melts and the tiny solids on the bottom
turn brown and begin to smoke slightly, 2 to 3 minutes. Immediately
remove from the heat. Place the butter, cheese, mustard, cayenne,
½ teaspoon salt, the flour, baking powder in the bowl of the food
processor. Process until well mixed, 1 to 2 minutes. Place in a
bowl, cover with plastic wrap, and chill in the refrigerator for
Divide the dough into 2 pieces and form each piece into a 1-inch
(2.5-cm) cylinder. Wrap tightly in plastic wrap and roll to smooth
the edges. Chill in the freezer for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
For the glaze, whisk the egg with 1 teaspoon water.
Remove the plastic from the dough and cut into ¼-inch (0.6cm)
discs. Sprinkle a baking sheet with 2 tablespoons water. Place the
crackers on the baking sheet 1 inch (2.5cm) apart. Brush with the
glaze and sprinkle with toasted walnuts. Bake until golden, about
15 minutes. Remove from the pan and let cool.
Serve hot or room temperature.
* To toast walnuts, place them on a baking sheet in a 375 degree
F (190 degrees C) oven for 5 to 7 minutes, until light golden and
hot to the touch. 2 ½ cups grated white cheddar, Swiss, or provolone