Cheddar and Gruyere:

• 2 cups AP flour
• 2 tsp. coarse salt
• 1 tsp. poppy seeds, plus more for topping
• 4 tbsp. cold unsalted butter, cut into small pieces, or grated on large holes of cheese grater
• 1 cup sharp cheddar cheese, finely shredded using the smallest holes
• 1 cup Gruyere cheese, finely shredded using the smallest holes
• 1/2 cup whole milk
• 1/2 tsp. Dijon mustard

In a bowl, whisk together the flour, salt and poppy seeds. Work in the butter until crumbly – I like to use my fingers, or sometimes I will grate it. Add the two cheeses and continue to mix with your fingers. Whisk together the milk and mustard and stir into flour mixture with a fork until dough starts to form. Turn out on the counter and continue to work the dough, divide in half and form into 2 logs, 2-inches wide. Wrap in plastic and freeze at least 1 hour. The dough will keep for up to 3 months in the freezer.

I froze my logs overnight and needed to thaw them a little for a couple of hours so they would be easier to slice.

Preheat the oven to 350 degrees. Cut logs into 1/8-inch to 1/4-inch thick rounds; arrange on parchment lined baking sheets and sprinkle with poppy seeds. Bake until edges are golden, rotating sheets once, 14-16 minutes. Let crackers cool on sheets on a wire rack before  serving.

Martha suggests topping the crackers with Hot Pepper Jelly.

Recipe by cookingwithauntjuju.com 

Whole Wheat-and-Sesame:

• 2 cups whole wheat flour
• 1/4 cup sesame seeds, plus more for topping
• 1/4 cup sugar
• 1-1/2 tsp. coarse salt
• 1/2 cup cold, unsalted butter, cut into small pieces or grated on the large holes of your cheese grater (be sure to leave the wrapper on as you grate so your hands don’t melt the butter)
• 1/2 cup heavy cream
• flaky sea salt, such as Maldon for topping

Whisk together the flour, sesame seeds,sugar and coarse salt in a bowl. Work in butter with your fingers until crumbly. Stir in cream with a fork until dough forms. Divide in half and shape each into a 2-inch wide log. Wrap in plastic and freeze at least 1 hour or up to 3 months.

Preheat oven to 350 degrees. Cut logs into 1/8-inch to 1/4-inch thick rounds. Arrange on parchment-lined baking sheets and sprinkle with sesame seeds and sea salt. Bake until edges are golden, rotating sheets halfway through, 14-16 minutes. Let crackers cool completely. Martha suggests topping with Taleggio cheese, pear slice and freshly ground black pepper.

Recipe by cookingwithauntjuju.com