Tucked in among my cookbooks, is a small treasure of a book distributed by the Valley of Virginia Herb Guild. Well, it is hardly a book, it is more like a stack of yellow cards hole-punched in the corner, bound by a silver ring. I received this gem from my grandmother, who is a member of this fabulous herb guild. It is a resource that I go to often for inspiration. It is a well used and loved stack of cards and as a result, are becoming creased and somewhat tattered.
The yellow cards hold recipes like Orange Basil Cookies and Rose Geranium Wafers but one savory cookie caught my eye. As it happens, this recipe is one of four tasty submissions from my grandmother, Bikeba.
A few notes about the crackers:
The jack cheese is mild here and lets the spicy mustard shine. The original recipe uses black mustard seeds, which are spicier than brown mustard seeds. Look for white mustard seeds for the piquancy without all the kick.
To make this recipe work for me, I added a bit more butter and a bit more cheese than the original recipe called for, my adaptations are reflected below.
Mustard Seed Crackers
- 3/4c jack cheese, shredded
- 8T butter, softened
- 2ts mustard seed
- 1t salt
- 1c flour
- ice water*
Whip butter. Beat in cheese, mustard seed, and salt. Add flour gradually. Combine just until a dough forms and can be kneaded once or twice.
*If the dough is too dry, sprinkle ice water by the teaspoon until dough sticks together.
Form into a log, wrap in plastic and store overnight.
Slice ¼” or thinner and place on a lightly greased cookie sheet.
Bake @350 for 12 to 15 minutes until the cheese turns golden brown. Transfer to a wire rack to cool completely.
Makes approx 4 doz. crisps