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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
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Get your young bakers to help with rolling and cutting the dough-use a pizza cutter instead of a knife for safety. Roll out the dough on parchment paper, then transfer it to a baking sheet. If you don't have enough time to roll out all of the dough, refrigerate the remainder for up to 2 days or freeze for up to 2 weeks. Ingredients:
2/3 cup all-purpose flour |
1/4 cup stone-ground yellow cornmeal |
1/2 teaspoon sugar |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper |
2 tablespoons chilled butter, cut into small pieces |
1/2 cup (2 ounces) shredded cheddar-jack cheese |
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. Combine flour and next 5 ingredients (flour through red pepper) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese, water, and vinegar; stir until mixture just comes together. Divide dough into 4 equal portions, shaping each into a ball. Wrap each ball in plastic wrap; cover and freeze 30 minutes.
2. Preheat oven to 375°.
3. Roll 1 ball into an 8-inch circle on parchment paper on a lightly floured surface (dough will be very thin). Sprinkle dough with 1/2 teaspoon seeds, and lightly press the seeds into dough. Cut dough into 8 wedges (do not separate wedges). Place dough on a large baking sheet. Repeat procedure with remaining dough and seeds, arranging on 2 baking sheets. Bake at 375° for 10 minutes or until crackers are brown and crispy. Cool completely on a wire rack. Separate into wedges.
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