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After casually and intermittently looking for years, a friend and her husband found a beautiful new home, made a successful offer and prepared to move their family – making a few changes prior to taking up residence – repainting almost every room, performing minor renovations and planning modifications to the large yard.

While the painters were putting the final touches on their bedroom, I joined her and a couple of other friends at the house for a preliminary tour. We met in the kitchen and before embarking on our explorations, opened the bottle of champagne I had bought for a celebratory toast, and poured it frothing into the tall flutes that had been wrapped carefully in cloth napkins for the journey across town. Once back from checking out the many gorgeous rooms over three different levels we gathered in the kitchen once again, to continue our conversations and taste the Cheddar Parmesan Crackers I had baked that morning.


cheddar parmesan crackers

1/2 cup cheddar, grated

1/4 cup parmesan, grated

3/4 cup cake flour

1/4 teaspoon dry mustard

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

4 tablespoons unsalted butter, cut into small pieces

2 tablespoons water, plus more as needed

In the bowl of a stand mixer, place cheddar, parmesan, flour, mustard, salt and cayenne pepper, mix. Add the butter and mix just until incorporated. Add the water, 1 tablespoon at a time, and mix just until the dough holds together. If the dough is still crumbly, add more water, 1 teaspoon at a time until it reaches the right consistency.

Turn the dough out onto a large piece of waxed paper and with a rolling pin, roll until dough is 1/4 inch thick. Cover and place in refrigerator for at least 2 hours and up to 2 days.

Heat oven to 375F.

Using a cookie cutter, cut out rounds of dough and arrange on baking sheet. Bake for 8 to 10 minutes, or until the crackers are a light golden color.


Recipe adapted from The Food Network