Cheddar-cornmeal crackers
Yield: 12 Servings
Ingredients:
- 2 c Shredded cheddar cheese
- 6 tb Unsalted butter
- 3/4 c All-purpose flour
- 1/2 c Cornmeal
- 1/2 ts Ground cumin
- 1/4 ts Cayenne pepper
- 1/4 ts Salt Preliminaries: Adjust oven rack to middle position. Preheat oven to
- 350 degrees. Procedure: In a food processor fitted with the metal
Instructions:
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 1-1/2 inch diameter cylinder. Wrap in plastic wrap and refrigerate until completely chilled several hours or overnight. Cut the dough into rounds 1/8 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.
