Cheddar-Parmesan Crackers

i haven't made these yet, but they sound absolutely wonderful. pictures to come post-baking.

4 ounces cheddar cheese, coarsely grated

2 ounces parmesan cheese, finely grated

3/4 cup flour

1/4 tsp dry mustard

1/4 tsp salt

1/8 tsp cayenne pepper

1/2 stick unsalted butter, softened and cut into small pieces

2 tbsp water, + more if needed

1. in the bowl of a food processor, place all the ingredients except the butter and water. pulse 5 times.
2. add the butter and pulse again until the butter pieces are the size of BBs.
3. add the h2o, i tbsp at a time, and pulse just until the dough holds together. if the dough is still crumbly, add more water 1 tbsp at a time until it reaches the right consistency.
4. turn the dough out onto a large piece of waxed paper. roll into a log, 10" long, and square off the ends.
5. refridgerate, well wrapped, for at least 2 hours and up to 2 days or freeze up to 1 month.
6. preheat to 375 degrees.
7. to make the crackers, cut the log into 1/4" thick slices. arrange on baking sheet 1" apart.
8. bake for 8-10 minutes, or until the crackers are a light golden color.
9. turn the crackers and bake for 3-5 minutes more, or until they are golden around the edges.
10. cool on a rack, serve at room temp.