I LOVE TO OFFER THESE TANGY AND HEARTY NIBBLIES with wine before dinner, alongside a bowl of nuts. The salt is a lovely counterpoint to a smooth wine, and tweaks the appetite for the big meal to come.
MAKES ABOUT
4 DOZEN CRACKERS
2 cups / 240 grams all-purpose flour
1 teaspoon salt
¼ teaspoon freshly ground white pepper
¼ teaspoon dry mustard
12 tablespoons (1½ sticks) / 180 grams very cold unsalted butter
½ cup / 113 grams shredded Irish Cheddar cheese (such as Dubliner)
6 tablespoons cold water, or as needed
In a medium bowl, stir together the flour, salt, white pepper, and mustard. Cut in the butter with a fork until the mixture resembles coarse crumbs. Stir in the Cheddar cheese. Stir in the cold water 1 tablespoon at a time, until the dough is able to hold together. Press the mixture into a ball, wrap with plastic wrap, and refrigerate for at least 30 minutes. Preheat the oven to 350°F / 175°C. Line baking sheets with parchment paper. On a lightly floured surface, roll out the dough to a 16 × 12-inch / 40 × 30-centimeter rectangle about ⅛-inch / 3-millimeters thick. Using a shot glass with a floured rim, cut out small round pieces (don’t forget to reflour your glass as you go, to prevent sticking). Place the dough about 1-inch / 2.5-centimeter apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until golden and crispy. Reroll the scraps. Transfer to a cooling rack to cool completely, then store in an airtight container in a cool, dark place for up to 2 weeks.