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.

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