RECIPE: Spicy cheese crackers

½ pound extra-sharp cheddar, coarsely grated

5 ounces finely grated Parmesan cheese, divided

1½ cups (6 1/3 ounces) all-purpose flour

½ cup (1 stick) cold unsalted butter, cut into chunks

1½ teaspoons Colman's Mustard powder, divided

½ teaspoon table salt

1¼ teaspoons cayenne, divided

1 teaspoon Worcestershire sauce

2 tablespoons ice water

In a food processor, combine the cheddar and 4 ounces of the Parmesan. Pulse until the cheddar is finely chopped. Add the flour, butter, ½ teaspoon of the mustard, the salt and 1/4 teaspoon of the cayenne. Pulse until the mixture looks like small pellets. Add the Worcestershire sauce and ice water, then pulse until just combined.

Pour the dough onto the counter, divide it into two mounds, then use the palm of your hands to smear each mound across the counter several times, or until it comes together quickly when you press it with your fingers.

Transfer each half of the dough onto a 16-inch-long sheet of plastic wrap. Shape into a 12-inch log (about 1½ inches around), using the plastic as needed, then wrap tightly in the plastic. Chill for at least 1 hour.

When ready to bake, heat the oven to 325 F. Line two sheet pans with kitchen parchment and position one of the oven racks in the center of the oven.

On a large plate, combine the remaining 1 teaspoon of mustard and 1 teaspoon of cayenne. Remove one of the cylinders from the refrigerator. Unwrap the dough, then roll it in the spice mix, rubbing off the excess spice. Slice the dough crosswise about 1/3 inch thick. Arrange the dough rounds on the prepared sheet pans, about a half-inch apart.

Sprinkle each round with a pinch of the additional Parmesan cheese and bake on the oven's middle and bottom shelves, switching places halfway through, until dark golden brown, 25 to 30 minutes. Transfer to a rack to cool.

Nutrition information per cracker: 60 calories; 40 calories from fat (67 percent of total calories); 4 g fat (2.5 g saturated; 0 g trans fats); 10 mg cholesterol; 100 mg sodium; 3 g carbohydrate; 0 g fiber; 0 g sugar; 2 g protein.

• Sara Moulton is host of public television's "Sara's Weeknight Meals." She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows, including "Cooking Live." Her latest cookbook is "Home Cooking 101."