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6 \u00c2\u00bc ounces all-purpose flour<\/span><\/p>\n 4 ounces (1 stick) cold unsalted butter, diced<\/span><\/p>\n 8 ounces shredded sharp cheddar<\/span><\/p>\n 1 teaspoon nigella seeds<\/span><\/p>\n \u00c2\u00bc teaspoon powdered mustard<\/span><\/p>\n Generous pinch cayenne pepper<\/span><\/p>\n Several drops Worcestershire sauce<\/span><\/p>\n \u00c2\u00bd teaspoon kosher salt<\/span><\/p>\n 3 tablespoons water<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Combine all of the ingredients in a mixer fitted with a paddle attachment and mix on low for about 3 minutes, or until the dough comes together. Transfer the dough to a sheet of parchment paper and roll into a 2-inch log. Refrigerate for about 45 minutes, or until firm. Preheat the oven to 400\u00cb\u0161F. Unwrap the dough and cut into 3\/16-inch slices. Arrange the slices about an inch apart on parchment-lined baking trays. Bake for 14 to 16 minutes, or until lightly browned. Transfer crackers to a rack to cool. Makes 4 to 5 dozen crackers. This is an extremely versatile recipe; try experimenting with different cheeses and flavorings. For example, instead of nigella, try freshly cracked black pepper\u00e2\u20ac\u201da very coarse grind is best. Or substitute Parmegiano-Reggiano and 2 teaspoons minced fresh rosemary for the cheddar and nigella, omitting the mustard, cayenne, and Worcestershire.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 6 \u00c2\u00bc ounces all-purpose flour 4 ounces (1 stick) cold unsalted butter, diced 8 ounces shredded sharp cheddar 1 teaspoon nigella seeds \u00c2\u00bc teaspoon powdered mustard Generous pinch cayenne pepper Several drops Worcestershire sauce \u00c2\u00bd teaspoon kosher salt 3 tablespoons water \u00c2\u00a0 Combine all of the ingredients in a mixer fitted with a paddle attachment and mix on low for about 3 minutes, or until the dough comes together. Transfer the dough to a sheet of parchment paper and…<\/p>\n