This Oct. 12, 2015 photo, shows spicy cheese crackers in Concord, N.H. The ingredients and technique for making these crackers are similar to those used to make pie dough. Butter and flour (with added flavorings) are its bones.

When I was a kid, my parents sometimes brought home tins of deliriously delicious cheese crackers. I think they were a British import. All these years later the flavor of those crackers, richly cheesy and spicy, remains burned into my memory.

The ingredients and technique for making these crackers are similar to those used to make pie dough. Butter and flour (with flavorings) are its bones. As with pie dough, once you combine gluten (the protein in flour) with a liquid, you have to mix quickly and briefly, or the end product will be tough.

The stars of this recipe are its two cheeses: extra-sharp cheddar and Parmesan. The spice, which is added to the dough at the start, then dusted onto the outside of each cracker, is provided by mustard powder and cayenne pepper.

Happily, this recipe is simple to make. The dough is mixed quickly, then shaped into a cylinder and chilled, allowing time for the gluten to relax and the dough to solidify for easy slicing.

You also can freeze the cylinder (just take care to wrap the dough well, first in plastic, then in foil). When guests show up unexpectedly, let the dough soften on the counter for a bit, then slice and bake as many crackers as you need.

Or you can package the baked crackers in batches of 10 or 12, tie them up with a bow, and give them as gifts. No matter how you use them — as presents or served at home — I believe your family and friends will make them disappear as quickly as my sister, brother and I made that tin go poof.

Start to finish: 2 hours 10 minutes (40 minutes active)Makes about 50 crackers½ pound extra-sharp cheddar, coarsely grated5 ounces finely grated Parmesan cheese, divided1½ cups (6 1/3 ounces) all-purpose flour½ cup (1 stick) cold unsalted butter, cut into chunks1½ teaspoons Colman’s Mustard powder, divided½ teaspoon table salt1¼ teaspoons cayenne, divided1 teaspoon Worcestershire sauce2 tablespoons ice waterIn a food processor, combine the cheddar and 4 ounces of the Parmesan. Pulse until the cheddar is finely chopped.Add the flour, butter, 1/2 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 1 1/2 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 degrees. 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 1/2 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.