It’s satisfying to have a stash of something delicious in your freezer, ready to go when an occasion calls for something fresh from the oven. These cheesy crackers are perfect with wine and totally customizable: swap cheeses, nuts and herbs or spices to suit your taste (or use up the bits of cheese in your fridge). Try 1/2 tsp cumin seed or fennel seed or 1/4 tsp smoked paprika in place of the fresh herbs.
In the bowl of a food processor, combine the flour, nuts, herbs or spices and salt; pulse to combine.
Add the butter and cheese and pulse until well blended and crumbly.
Add the cream or milk and pulse just until the dough comes together in a ball.
Shape the dough into a log, wrap in parchment or plastic wrap and refrigerate until firm (or for up to a week) or freeze for up to 6 months.
When you’re ready to bake, preheat the oven to 350°F.
Slice the dough 1/8-inch thick (if it’s frozen it will need to stand at room temperature for a bit to make it easier to slice) and place on an ungreased or parchment-lined baking sheet.
Bake for 10-12 minutes, until pale golden around the edges. Makes about 2 dozen crackers.