Cheddar-Cornmeal Icebox Crackers |
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Prep Time: 10 Minutes Cook Time: 1440 Minutes |
Ready In: 1450 Minutes Servings: 4 |
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From Martha Stewart Ingredients:
1 cup all-purpose flour |
2 tablespoons yellow cornmeal |
1 1/4 teaspoons coarse salt |
1/4 teaspoon cayenne pepper |
1 pinch of freshly grated nutmeg |
2 tablespoons chilled unsalted butter, cut into small pieces |
1 cup finely grated cheddar cheese |
1/4 cup milk, plus |
1 tablespoon milk |
Directions:
1. Combine flour, cornmeal, salt, cayenne, and nutmeg in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. With machine running, add milk; process until dough comes together and is well combined.
2. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
3. Heat oven to 325°F
4. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.
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