Cheddar-cornmeal crackers
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | shredded cheddar cheese |
| 6 | tablespoons | unsalted butter |
| ¾ | cup | all-purpose flour |
| ½ | cup | cornmeal |
| ½ | teaspoon | ground cumin |
| ¼ | teaspoon | cayenne pepper |
| ¼ | teaspoon | salt |
Directions
Preliminaries: Adjust oven rack to middle position. Preheat oven to 350 degrees. Procedure: In a food processor fitted with the metal blade, blend together the cheese and butter. Add the flour, cornmeal, cumin, cayenne and salt; process until the dough forms a ball. Divide the dough in half and roll each into 1-½ inch diameter cylinder.
Wrap in plastic wrap and refrigerate until completely chilled, several hours or overnight. Cut the dough into rounds ⅛ inch thick and place on baking sheets. Bake in a preheated 350 degree oven 10 minutes, or until lightly browned around the edges. Immediately remove the crackers from the baking sheets and cool on wire racks. Presentation: Serve at room temperature. Store in airtight containers.