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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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These home made crackers are far superior to any you can purchase and go wonderfully with all those great winter soups. Also work well as holders of appetizers and use with dips or even alone. We love 'em! Adapted from Cooking light. 30 minute chill (freeze) time not included in cook or prep time. Ingredients:
2/3 cup all-purpose flour |
1/4 cup yellow cornmeal |
1/2 teaspoon sugar |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
2 tablespoons chilled butter, cut into small pieces |
1/2 cup shredded mixed monterey jack and cheddar cheese blend |
1/4 cup ice water |
1 tablespoon white vinegar |
2 teaspoons poppy seeds, divided |
Directions:
1. Lightly spoon flour into a dry measuring cup, and level with a knife.
2. Combine flour and next 5 ingredients (flour through cayenne pepper) in a large bowl, stirring with a whisk.
3. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Add cheese, water and vinegar, stir until mixture just comes together.
5. Divide dough into 4 equal portions, shaping each into a ball.
6. Wrap each ball in plastic wrap; cover and freeze 30 minutes.
7. Preheat oven to 375°F degrees.
8. Roll 1 ball into an 8 inch circle on parchment paper (i used wax paper), on lightly floured surface (dough will be very thin).
9. Sprinkle dough with 1/2 teaspoon seeds, and lightly press the seeds into dough.
10. Cut dough into 8 wedges, do not separate wedges.
11. Place dough on a large baking sheet.
12. Repeat procedure with remaining dough and seeds, arranging on 2 baking sheets.
13. Bake at 375°F degrees for 10 minutes or until crackers are brown and crispy.
14. Cool completely on a wire rack.
15. Separate into wedges.
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