Cornmeal Cheddar Crackers |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 20 |
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These Cornmeal Cheddar Ice Box Crackers are easy to prepare and after they chill for a day or two, they bake to crispy perfection. Martha Stewart's original recipe calls for bleu cheese but cheddar or feta are very nice. Ingredients:
1 cup all-purpose flour |
2 tablespoons yellow cornmeal |
1 teaspoons salt |
1/4 teaspoon cayenne pepper |
pinch of freshly grated nutmeg |
2 tablespoons very cold unsalted butter cut into small pieces |
1 cup finely grated cheddar cheese or feta or bleu cheese |
1/4 cup plus 1 tablespoon milk (preferably whole) |
Directions:
1. Combine the flour, cornmeal, salt, cayenne and nutmeg in the bowl of a food processor.
2. Pulse to combine then add the butter and pulse until the mixture resembles coarse meal.
3. Add the cheese and pulse until combined.
4. With the machine running add the milk.
5. Process until the dough comes together and is well combined.
6. Transfer the dough to a clean work surface and shape into a 2 inch wide log.
7. Wrap with plastic wrap and refrigerate for at least 24 hours.
8. Heat the oven to 325 degrees.
9. Slice the well-chilled log into 1/4 inch thick slices and transfer them to a baking sheet.
10. Bake immediately, rotating the sheet half way through cooking, until the crackers are golden and firm in the center (about 25-30 minutes).
11. Do not let the crackers get too dark around the edges.
12. Transfer to a rack to cool.
13. They can be made a day ahead of time and kept in an airtight container at room temperature.
14. Makes: 20 crackers
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